Potato, Apple and Squash Latkes

This year, Hanukkah and Thanksgiving overlap for the first time  in over a hundred years. So on this uncommon Thanksgivukkah, I hope the following latke recipe twists the traditional russet potato patty tossed in a tub of oil, and completely made with root veggies.  With eight nights of festivities, and no real rules  to stick to for the perfect latke, you’ll have plenty of time to whip up the perfect latkes for your family’s needs, and healthier to boot.

Easy to prepare, these latkes are a healthier traditional Chanukah dish that can be served as a side dish instead of rice, potatoes or stuffing.

Potato, Apple and Squash Latkes
7 servings (2 per serving)


  •  4 cups shredded peeled Yukon gold potatoes (about 4 potatoes)
  • 2 cups shredded Gala or Granny Smith apples (about 2 medium)
  • 1 tablespoon fresh lime juice
  • 1/4 cup thinly vertically sliced red onion
  • 5 tablespoons chopped fresh cilantro, divided
  • 5/8 teaspoon kosher salt, divided
  • 1 ½ cups shredded peeled butternut squash
  • 6 tablespoons all-purpose flour
  • ½  teaspoon curry powder
  • ¼  teaspoon ground white pepper
  • 1/8 teaspoon ground cinnamon
  • 1 large egg
  • 1/4 cup canola oil
  • 1 1/2 teaspoons salt, divided
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 6 tablespoons canola oil, divided
  • 1 teaspoon granulated sugar


  1. Combine apple and lime juice in a bowl; toss. Add onion, and 1/8 teaspoon salt; toss.
  2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally until barely moist. When almost dry add your apple mixture to the colander, the lime juice will help keep them from oxidizing. Combine potato mixture, remaining 1/2 teaspoon salt, flour, and remaining ingredients (through egg) in a large bowl; toss well
  3. Heat a12-inch non-stick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.

Nutritional Information:  calories: 218 Fat: 5.1g; saturated fat: 1.1g; monounsaturated fat: 3.9g; protein: 4g; carbohydrate: 30.1g; cholesterol: 21mg. sodium: 245mg.


Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.

He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.


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