Squash Latkes with Cilantro Gremolata Recipe

Squash Latkes with Cilantro Gremolata

Serves 4

Delicata squash replace traditional potatoes in these tasty latkes. Zesty cilantro gremolata adds a touch of color and vibrant flavor.


  • 2 delicata squash (about 1 1/2 pounds total)
  • 2 1/2 teaspoons kosher salt, divided use
  • 1 bunch cilantro, finely chopped (about 1 cup)
  • 2 green onions, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Zest and juice of 2 limes
  • 1/4 cup tapioca starch
  • 1 egg, beaten
  • Vegetable oil


  1. Cut squash in half and remove seeds. Shred on large holes of box grater (no need to remove peel). Place in a bowl and toss with 1 teaspoon kosher salt. Let rest 10 minutes while you prepare gremolata.
  2. In a small bowl, toss cilantro, green onions, olive oil, lime zest, lime juice, and 1/2 teaspoon kosher salt. Set aside.
  3. Drain any excess moisture from squash. Sprinkle with tapioca starch and mix until coated. Add beaten egg and combine thoroughly.
  4. Heat 1/4 inch oil in a heavy-bottomed pan over medium-high heat.
  5. Using a 1/4 cup measure, scoop squash mixture, pack tightly, and allow any extra moisture to drain before carefully placing into hot oil. Gently press flat with a spatula. Do not overcrowd pan. Working in batches, fry about 90 seconds on each side or until golden brown. Add more oil as needed.
  6. Drain fried latkes on a rack and sprinkle with salt. Serve immediately with gremolata.
  7. Cook's Tip:
  8. These latkes can also be made in an air fryer. Spray latkes lightly with oil before air frying.


Amount Per Serving (based on 4 servings)
Calories: 300
Total Fat: 22 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 45 mg
Sodium: 980 mg
Carbohydrates: 24 g
Fiber: 4 g
Total Sugar: 7 g
Added Sugars: 0 g
Protein: 5 g
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