This week’s post is from our friend Chef Elianna Friedman, Executive Director and Co-Founder of Bay Leaf Kitchen.
Every Holiday season my mother, brother, sister and I made enough latkes for all of us to take to school and share with everyone. As young children we had easier tasks such as washing potatoes and measuring out dry ingredients, but as we got older we took over slicing, grating and frying. To this day, frying is my favorite part of the latke making process. Being a chef in the Bay Area, I wanted to find a way to add a seasonal winter squash to the mix and get it to crisp up like potatoes. It turns out that adding grated acorn squash to the potatoes is delicious and keeps the traditional latke texture.
Please enjoy with your family of all ages.