Butternut Squash Latkes with Parsnip-Yogurt Dipping Sauce

Golden Harvest Savory Latkes with Tangy Parsnip Sauce

There's something utterly irresistible about the crisp, golden texture of a perfectly fried latke. This delightful recipe promises not only the nostalgic flavor of traditional latkes but elevates them with a harvest-inspired twist. Anchored by earthy butternut squash, perfectly savory russet potatoes, and a touch of aromatic herbs, these latkes are the epitome of comfort and complexity. But the pièce de résistance is undeniably the luscious parsnip sauce with hints of citrus, creating a balance of sweet and tangy that complements the savory patties.

To master this recipe, focus on selecting the freshest ingredients: choose a russet potato with firm skin for its ideal starch content and rich butternut squash spirals that promise a robust flavor. Embrace the aromatic magic of parsnips, whose natural sweetness is accentuated by a whisper of maple syrup and the zesty lift of oranges. For the perfect savoriness, dried oregano and thyme are indispensable, bringing forth the comforting herbaceous notes that transform simple ingredients into extraordinary bites.

Preparations set you up for success: marinate your kitchen with the aroma of sizzling parsnips and syrup, finely grate your vegetables for uniformity, and press out moisture meticulously to guarantee the right texture. A robust sauté pan is your trusty companion on this culinary journey, offering the space and even heat distribution needed for consistent frying. With these carefully chosen methods and ingredients, you’re on your way to creating latkes that are not just a dish, but an experience.

Ingredients

• 
  For the sauce:
  
  
  
• 2 medium parsnips (about 6 oz) - brings a natural sweetness
• 1 orange for zest (1 tbsp) and juice (1/4 cup) - adds a citrusy brightness
• ¼ cup extra-virgin olive oil - for lushness and smooth frying
• ¼ cup maple syrup - adds a caramelized depth
• 1 teaspoon kosher salt - enhances all flavors
• 1 ½ cups whole milk plain Greek yogurt - provides a creamy tang
• 1 teaspoon rubbed sage (optional) - introduces a savory earthiness
• 
  For the latkes:
  
  
• 1 (9.5 oz) package butternut squash spirals - offers subtle sweetness and earthy flavor
• 1 large russet potato - for starchiness and fluffiness
• 1 medium yellow onion - lends sharpness and depth
• 1 teaspoon dried oregano - aromatic and savory
• 1 teaspoon dried thyme - adds a delicate warmth
• 2 teaspoons kosher salt - balances the mixture
• ½ teaspoon pepper - for mild heat
• 2 large eggs or ¼ cup egg substitute - binds the latkes
• ¼ cup all-purpose flour or potato starch - creates structure and crispness
• ¼ cup extra-virgin olive oil - for frying to perfection
• 2 medium parsnips (about 6 oz) - brings a natural sweetness
• 1 orange for zest (1 tbsp) and juice (1/4 cup) - adds a citrusy brightness
• ¼ cup extra-virgin olive oil - for lushness and smooth frying
• ¼ cup maple syrup - adds a caramelized depth
• 1 teaspoon kosher salt - enhances all flavors
• 1 ½ cups whole milk plain Greek yogurt - provides a creamy tang
• 1 teaspoon rubbed sage (optional) - introduces a savory earthiness

• 1 (9.5 oz) package butternut squash spirals - offers subtle sweetness and earthy flavor
• 1 large russet potato - for starchiness and fluffiness
• 1 medium yellow onion - lends sharpness and depth
• 1 teaspoon dried oregano - aromatic and savory
• 1 teaspoon dried thyme - adds a delicate warmth
• 2 teaspoons kosher salt - balances the mixture
• ½ teaspoon pepper - for mild heat
• 2 large eggs or ¼ cup egg substitute - binds the latkes
• ¼ cup all-purpose flour or potato starch - creates structure and crispness
• ¼ cup extra-virgin olive oil - for frying to perfection

Step-by-Step Instructions

1. 
   Prepare the Sauce:
   
   
   
2. Peel the parsnips, then thinly slice them to make approximately 2 cups. This will ensure even cooking.
3. Use a microplane to zest the orange for about 1 tablespoon of zest, then squeeze out ¼ cup of juice.
4. Heat a large heavy-bottom sauté pan over medium heat for 2–3 minutes to ensure a consistent temperature.
5. Add the olive oil, then stir in the parsnips, cooking for 5–6 minutes until they start to soften.
6. Pour in the maple syrup and stir occasionally for an additional 3–4 minutes until the parsnips begin to caramelize beautifully.
7. Stir in the orange juice and salt, cooking for another 2–3 minutes until the parsnips are tender and infused with flavor.
8. Once cooked, remove from heat and let the mixture cool briefly before pureeing in a food processor until ultra-smooth.
9. Stir the parsnip puree into the Greek yogurt, adding the sage for extra savory notes if desired. Chill until serving.
10. 
    Prepare the Latkes:
    
    
11. Preheat your oven to 250°F to keep cooked latkes warm while you prepare the batch.
12. Chop the butternut squash spirals finely to match the texture of grated potato and onion.
13. Peel the russet potato if preferred, then finely grate it and the onion using a box grater.
14. Use your hands to squeeze out as much liquid as possible from the potato and onion mixture to ensure crispy latkes.
15. In a large mixing bowl, combine the potato, onion, squash, orange zest, oregano, thyme, salt, pepper, eggs, and flour. Mix thoroughly until a cohesive batter forms.
16. Heat olive oil over medium-high in the large sauté pan for 2–3 minutes to reach frying temperature.
17. Carefully drop ¼-cup mounds of the latke batter into the hot oil, pressing each mound down with a spatula into 3-inch patties.
18. Fry the latkes for 3–4 minutes on each side until they are a deep golden brown and reach an internal temperature of 160°F.
19. Transfer the cooked latkes to a baking sheet in a single layer and hold in the warm oven.
20. Continue frying the remaining batter in batches, ensuring each patty gets its moment to shine.
21. Serve these golden delicacies with the prepared parsnip sauce for dipping delight.
22. Peel the parsnips, then thinly slice them to make approximately 2 cups. This will ensure even cooking.
23. Use a microplane to zest the orange for about 1 tablespoon of zest, then squeeze out ¼ cup of juice.
24. Heat a large heavy-bottom sauté pan over medium heat for 2–3 minutes to ensure a consistent temperature.
25. Add the olive oil, then stir in the parsnips, cooking for 5–6 minutes until they start to soften.
26. Pour in the maple syrup and stir occasionally for an additional 3–4 minutes until the parsnips begin to caramelize beautifully.
27. Stir in the orange juice and salt, cooking for another 2–3 minutes until the parsnips are tender and infused with flavor.
28. Once cooked, remove from heat and let the mixture cool briefly before pureeing in a food processor until ultra-smooth.
29. Stir the parsnip puree into the Greek yogurt, adding the sage for extra savory notes if desired. Chill until serving.

1. Preheat your oven to 250°F to keep cooked latkes warm while you prepare the batch.
2. Chop the butternut squash spirals finely to match the texture of grated potato and onion.
3. Peel the russet potato if preferred, then finely grate it and the onion using a box grater.
4. Use your hands to squeeze out as much liquid as possible from the potato and onion mixture to ensure crispy latkes.
5. In a large mixing bowl, combine the potato, onion, squash, orange zest, oregano, thyme, salt, pepper, eggs, and flour. Mix thoroughly until a cohesive batter forms.
6. Heat olive oil over medium-high in the large sauté pan for 2–3 minutes to reach frying temperature.
7. Carefully drop ¼-cup mounds of the latke batter into the hot oil, pressing each mound down with a spatula into 3-inch patties.
8. Fry the latkes for 3–4 minutes on each side until they are a deep golden brown and reach an internal temperature of 160°F.
9. Transfer the cooked latkes to a baking sheet in a single layer and hold in the warm oven.
10. Continue frying the remaining batter in batches, ensuring each patty gets its moment to shine.
11. Serve these golden delicacies with the prepared parsnip sauce for dipping delight.

Tips for Troubleshooting

• Too thick? Add a drizzle of olive oil or milk and gently stir to loosen the sauce or batter.
• Not crispy enough? Ensure you’ve removed excess moisture from potatoes and use enough oil in the pan.
• Latkes falling apart? Increase the flour or egg to bind the mixture more effectively.
• Sauce separating? Mix vigorously or add a stabilizing agent like extra yogurt.
• Too bland? Increase salt or deepen the flavor profile with more herbs or a dash of nutmeg.

Ideas for Pairing with the Recipe

Elevate your culinary experience with these delightful pairing suggestions that bring balance and excitement to your latkes meal.

• Side Dishes: A refreshing cucumber and dill salad complements the savory latkes beautifully, offering crisp contrast to the creamy parsnip sauce.
• Drinks: Light and zesty white wines, such as Sauvignon Blanc or a chilled sparkling cider, enhance the brightness of the dish. For a non-alcoholic option, a tangy ginger lemonade refreshes the palate.
• Desserts or Garnishes: A drizzle of honey over fresh sliced fruit, or a scoop of gelato with a hint of almond, perfectly rounds out the flavor profile for a sweet ending.

How to Store Properly

Ensuring your latkes remain tantalizing even as leftovers requires careful storage techniques.

• For refrigeration: Place latkes in an airtight container with parchment between each to prevent sticking, and consume within 3–4 days for optimal freshness.
• For freezing: Freeze latkes in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat in the oven at 350°F for 10–12 minutes straight from the freezer.
• Make sauce in advance and store in a tight container or jar in the fridge. Use within a week for maximum flavor.

FAQs

• Can I make the latke mixture in advance? Yes, compile the mixture, then keep it well-sealed in the fridge. Fry within 12 hours for best results, stirring before use.
• What if I can't find butternut squash spirals? Substitute with grated butternut squash or zucchini ribbons, though note that zucchini releases more moisture, requiring extra draining.
• How do I know when latkes are done? Ensure they achieve a uniform, deep golden color and a temperature of at least 160°F internally for safety.
• Can I use different herbs for flavor? Absolutely! Feel free to experiment with fresh parsley, dill, or chives to impart unique flavor nuances.