There wasn’t much left in our garden after the deer treated it like a salad bar! Fortunately, they did not touch the butternut and flying saucer squash. My husband created squash latkes- pancakes made from squash- using the flying saucer squash. He came up with a delicious vegan version of the pan patty squash our mothers and bubbies used to make. What a treat! Just in time for Ilana’s birthday and for Rosh Hashanah! Betayavon! Enjoy!
- 1/2 CUP COCONUT FLOUR
- 2 TBS. HEMP SEEDS= 1/4 CUP
- 2 CUPS SQUASH, GRATED COARSELY
- 1/4 TSP. SALT
- GROUND PEPPER, TO TASTE
- 1/4 CUP FLAX SEED
- LARGE MIXING BOWL AND SPOON
- MEASURING CUPS AND SPOONS
- VEGETABLE PEELER
- GRATER WITH COARSE SETTING
- OLIVE OIL OR COCONUT OIL TO FRY LATKES
- CAST IRON PAN, SPATULA
- PAPER TOWELS TO BLOT EXCESS GREASE
PEEL AND THEN COARSELY GRATE SQUASH IN LARGE MIXING BOWL. ADD SEEDS, SEASONINGS, AND MIX, AND THEN ADD THE COCONUT FLOUR TO HOLD MIXTURE TOGETHER.
FORM INTO PATTIES AND FRY IN HOT OLIVE OR COCONUT OIL IN A CAST IRON PAN. TURN AND BROWN ON OTHER SIDE. BLOT WITH PAPER TOWEL TO REMOVE EXCESS GREASE. GREAT SERVED WARM WITH APPLESAUCE.