Squash Latkes


3 Cups Butternut Squash (Grated)

1/2 Cup Onion (Shredded)

1/4 Cup Egg Whites

2 Tbsp Whole Wheat Flour

1/2 tsp Salt

Non-Stick Cooking Spray

1 Tbsp Scallions (Chopped)


1. Place a large baking sheet in the oven, and preheat oven to 450 degrees.

2. Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.

3. In large mixing bowl, combine squash, onion, egg whites, flour, and salt. Mix well.

4. Using oven mitts, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of non-stick spray.

5. Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide. Carefully return pan to the oven and bake for 8 minutes.

6. Using oven mitts, carefully remove sheet. Coat the top of the latkes with another spritz of non-stick spray, gently flip with a spatula.

7. Return to the oven and bake for 10 minutes, until both sides of latkes are crispy. Serve topped with scallions.


Nutrition Value Per Serving:

Servings: 4   
Serving Size: 3 latkes
Calories: 84
Fat: 1g
Sodium: 324mg
Carbs: 16.5g
Fiber: 2.75g
Sugars: 3g
Protein: 3g


Meal   SnackCuisine   Jewish
Dish   Side DishCooking Method   Baked
Main Ingredient   VegetablesStyle   Gourmet
Prep Time   less than 15 minutesCooking Time   45 minutes
Features   Low-Calorie, Vegetarian
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