Recipes - GAPS, Paleo and SCD diet friendly · Side Dishes

Butternut Squash Latkes/ Fritters – GAPS, Paleo, SCD diet friendly

It’s Hanukkah time again!  We’ve been following the GAPS diet on and off for several years now.  On and off because it has taken a while for me to become certain in my belief that the diet does actually work.  We originally started the diet to address my son’s behavioral, growth and digestive concerns as well as my husbands Irritable Bowel Syndrome.  We never saw great results with my husband (he had a hard time sticking to the diet) but we saw amazing results with my son.  At the time, I thought I was probably the healthier of the bunch – but I have come to realize that might not be the case.  I have struggled with Eczema since I was a teenager.  Nothing too major, but outbreaks on my hands periodically.  I think constant antibiotics to deal with mild acne plus excessive alcohol consumption during the college days did not help my gut health.  I never thought of myself as having food sensitivities or digestive issues, but looking back I have always been quite prone to constipation.  Okay, too much information –  I know.  I also seem to have the beginnings of rheumatoid arthritis.  Not diagnosed, but I am prone to have a trigger finger (that first developed after taking golf lessons in my mid 30s – my finger “sticks” when I bend it and pops when I straighten it) and I notice when I veer from the GAPS diet the trigger finger gets sticky and my hands get a bit achy.

Anyway… now that I’ve made myself sound like a mess… I’m really not that bad, I swear.

I’ll give more on the history of why we do GAPS (and why I am now fully committed to GAPS (at least for my son) later.  For now, let’s just say that for previous Hanukkah’s we cheated and made real potato latkes.  This year, I am committed to not cheating so decided to come up with a GAPS compliant latke.

I am happy to report that this Butternut Squash Latke recipe was a HUGE success.  My son, who does not like butternut squash, LOVED these and did not seem to notice or care that they were not made with potato.  Even my husband who grew up on real latkes loved these.  I even had non Paleo/GAPS people over for dinner the other night and they loved them as well.

After many laborious attempts to make GAPS friendly things in the past, only to have my son take one tiny taste and say “I don’t like it” –  I can’t tell you how happy it  makes me to find something that works.  I think we’ll be having these latkes throughout the entire year from now on!  I’m going to try these with other veggie combos as I suspect it will work with other veggies, as well.  The trick for me was to pre-bake the latkes in the oven before frying them in the pan.  This helped keep them from falling apart in the pan when flipping them over (a problem I had when I didn’t bake them first!)

So, here’s the recipe:

Butternut Squash Latkes (Fritters)

  • 4 Cups Grated Butternut Squash
  • 1 Medium Onion
  • 3 Eggs (or I use 6 egg yolks because my son is intolerant of egg whites)
  • 4 Anchovies (or 2T Anchovy Paste) – my secret ingredient *optional
  • Salt and Pepper to taste (go light on the salt if using the anchovies)
  1.  Preheat oven to 350F
  2. Peel and grate the Butternut Squash and lay to drain on paper towel lined plate
  3. Peel and grate or mince in blender/food processor the onion – alternatively if you have children who don’t like the texture of onions you can combine this step with step 4 and puree until smooth the onions, eggs and anchovies in the blender.
  4. Whisk the eggs and anchovy paste in a large bowl (If using Anchovies, saute them in a little oil until they are crumbly and then remove from pan and whisk in with the eggs)
  5. Mix all ingredients together in the large bowl
  6. Line baking trays with parchment paper
  7. Form patties of the mixture and place on the lined tray
  8. Bake at 350 for 25 minutes (or until the patty holds together well
  9. Heat a good amount of Olive Oil in a frying pan (about a 1/4 inch layer of oil) on Medium High heat
  10. Use a spatula to transfer the fritters from the lined tray to the frying pan and fry for about 4 minutes on each side (or until quite darkly browned) – you want them fairly crispy
  11. Remove to a paper towel lined plate to drain the excess oil
  12. Serve with applesauce and/or sour cream and enjoy!!

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