Game-changing latkes for a very Happy Hanukkah. Recipe perfected, fried and taste-tested by Merrell Ambassador Julia Cassidy. Author: Bobbie Seacrist.
1 butternut squash
2 Yukon Gold potatoes
1 large onion
1 sweet potato
1/2-3/4 cup flour
2 Tbsp salt
Olive oil for frying
OPTIONAL: If you’re serving these add a dairy meal, throw in 1/2 cup grated parmesan cheese
Dice and sauté the onion in 2 tbsp. olive oil and 1/4 tsp. salt. Peel and shred the butternut squash, sweet potatoes and potatoes, then mix all the ingredients together in a large bowl.
Heat olive oil in a non-stick frying pan. Scoop the batter using a ⅛ cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side – approximately 5 minutes. Flip and cook 2 more minutes, or until brown, on the second side.
Remove from oil and drain on a paper towel. Repeat until all the batter has been fried. Serve fresh off the campfire