These Keto Kabocha Latkes will become your new Hanukkah favorite! Low carb Japanese kabocha squash makes for a crispy fried latke everyone will love!
Hanukkah is a festival of lights that celebrates the miracle of a one day supply of oil that lasted for eight nights. The backdrop of this miracle was the defeat of the Seleucids, taking back the temple and lighting the menorah, read more about the history here. The most recognizable symbol of Hanukkah is the eight armed menorah 🕎 or hanukkiah that is lit each night of the holiday. And as with any good holiday comes good food! Many foods traditional for this holiday symbolize this miracle of the oil and, as such, are fried – like latkes!
Latkes are usually made with potatoes and are sometimes called potato pancakes. They are traditionally served with sour cream and apple sauce as toppings. Of all these ingredients, sour cream is about the most keto friendly! So, we’ll have to figure out some new ingredients to make keto latkes!
Rather than potatoes, we’ll make Japanese kabocha squash the star of our latkes. Kabocha is rich in nutrients, like it’s fellow orange veggies, it’s just miraculously naturally lower in carbs. The slightly sweet flavor of this Japanese squash pares really well with salty and smokey flavors. So, we’ll play up those flavors in our Keto Kabocha Latkes!
KEY INGREDIENTS KETO LATKES
This is one of my favorite keto foods! It’s a bit like sweet potato and pumpkin had a baby in terms of texture and flavor. In our Keto Kabocha Latkes it’s a bit like sweet potato. It’s also great when mashed, roasted or even in baked goods. It is OUTSTANDING as Keto Crispy Kabocha Chips – be sure to check out that recipe!
A bit of onion bite adds some great flavor to our Keto Kabocha Latkes. The white part we’ll use with the shredded kabocha and the greens we’ll use as a flavorful garnish. These are just the perfect complement to our sweet and smokey flavors!
What makes these Keto Crispy Kabocha Chips taste so amazing is smoked salt. I love this alder smoked salt and it is my most frequently used seasoning, by far! Believe it or not, I do buy the big bags to use at home. I don’t go through it that quickly but it is more economical than the small jars. I have a cute salt cellar that I just refill to keep out. This is my everyday salt when I’m cooking.
This is what gives our Keto Kabocha Latkes their crispy edges! This protein is particularly good for frying and baking – I use it in cakes and baked donuts, etc. I highly recommend adding this ingredient to your keto pantry!
Pan frying is the way to go with our Keto Kabocha Latkes. We’ll use Avocado Oil to help make them a golden brown with a great crunch.
Making latkes is a fairly easy process! We need to shred the squash and drain it well for a good final product.
Uniform size is the key to our Keto Kabocha Latkes cooking evenly. For this, we’ll make use of a box grater. If you prefer to use a food processor, that should work too. The quarters of the squash can be a bit uneven so the grater can probably get the job done with a bit less mess.
The grated kabocha will be a bit wet. Allowing the squash to sit a drain will help remove excess moisture. Using a towel to help absorb excess moisture is also a good move.
Let’s take a look at some of the things that can go wrong to see if we can’t prevent them or course correct.
Why are my latkes too dark?
Sounds like the oil might be too hot if they are turning dark too quickly. Try turning down the oil and frying a couple to see how they turn out before frying another batch. TIP: It’s always a good idea to try a couple before frying an entire batch.
Why are my latkes greasy?
There are two reasons why this can happen. The first would be not thoroughly draining them. Allow the oil to drip off as you remove them from the oil and then spread out in a thin layer on paper towels to soak up any excess oil. Another issue is that the oil temperature is too low. That means the latkes will take too long too cook and absorb too much oil. Make sure the latkes sizzle when you add them to the oil.
What should I serve with Keto Kabocha Latkes?
- These are pictured with sour cream, smoked salt, green onion and chipotle. 🌶 Tangy, salty and smokey!
- These would make a great base for protein like BBQ chicken or smoked salmon.
- Try adding different herbs and spices smoked paprika and chives would be good!
What should I drink with Keto Kabocha Latkes?
Since it’s a holiday celebration bubbles🍾 would be great with these latkes. I recommend sparkling water, sugar-free soda or some lower carb beer 🍻.
Honestly, I’ve never had enough left to store! They should be good for a few days in an air tight container.
❤️ MORE RECIPES YOU’LL LOVE
- Keto Beautiful Braided Challah Bread – this is the best keto challah out there
- You’ll love this chocolate pull-apart Keto Babka Snowflake ❄️
- Delicious Keto Chocolate Babka Buns 🍫
- Our Keto Chocolate Frosted Donuts – also equally good with jelly! 🍩
- Keto Peppermint Marshmallows
- Try this amazing Keto Bacon Cheddar Cheese Ball
Keto Kabocha Latkes
- Box grater
- Nonstick frying pan
- 8 oz kabocha squash
- 2 green onions divided (white for latkes, green tops for garnish)
- 1 egg
- smoked salt to taste
- black pepper to taste
- 1 scoop whey protein approximately 1/4 cup
- avocado oil enough to cover pan with 1/4 inch
- sour cream optional
- chipotles in adobo optional
- Wash and remove seeds from kabocha squash, there is no need to peel. Weigh out 8 oz for recipe.
- Grate kabocha with box grater.
- Allow kabocha to drain in a strainer to remove excess moisture. Blot with a towel.
- Cut green onion into small slices, reserve green tops for garnish.
- Add strained kabocha, green onion, egg, salt and pepper to a bowl and mix thoroughly.
- Add enough oil to cover the bottom of a frying pan and set the heat to medium low.
- Add half a scoop of whey protein to a small plate and spread out.
- Take a small spoonful of the kabocha mixture and carefully dredge in the whey protein. Be sure to get both sides.
- Carefully add to the pan. Continue until you have one small layer with room between the latkes. 4-6 will probably be a good amount.
- Using a spatula, press down on the latkes. Having a thin latke helps them stay crispy and cook evenly.
- When latkes appear browned around the edges, flip them over.
- Carefully remove cooked latkes and place on a paper towel to remove excess oil.
- Continue working in small batches until all latkes are cooked. Recipe should total about 12 latkes.
- Garnish with sour cream, green onions and chipotle sauce. Enjoy!
Info from Cronometer. Please input using ingredients you use for accurate macros.