Our customers are an incredibly diverse group of people, but there’s one thing that unites them: their love for our latkes. We used to make them only for Jewish holidays, but now they’re a staple in our deli for Jews and non-Jews alike. Our version includes butternut squash and fresh herbs, which give the latkes a freshness that most other kinds lack. This recipe employs a trick that we use extensively in our commercial kitchen: we brown the latkes on the stove top and finish the cooking in the oven. It not only minimizes the time you spend standing over a hot pan but also reduces the amount of oil needed and frees up the stove top for whatever else you might want to make. I love these as a first course or a light supper, especially when paired with smoked salmon or trout. Applesauce and sour cream are great, too.

　　

Ingredients

MAKES 18

　　1 1/2 cups grapeseed or other neutral oil, more as needed

　　1 large yellow onion, halved, peeled, and thinly sliced lengthwise

　　Kosher salt and freshly ground black pepper

　　1 1/2 pounds russet potatoes (about 2 large)

　　1 1/2 pounds butternut squash (about 1/2 medium)

　　4 large eggs

　　1 cup matzo meal

　　1/3 cup finely chopped fresh parsley

　　1/4 cup finely chopped fresh sage

　　1 tablespoon chopped fresh marjoram

　　

Step 1

Position racks in the top and bottom thirds of the oven and heat to 350°F.

　　

Step 2

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. When hot, add the onion and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the onions are golden all over and very soft, about 10 minutes. Remove from the heat and set aside to cool.

　　

Step 3

Peel and grate the potatoes and butternut squash. Put in a large bowl, along with the onions, eggs, matzo meal, parsley, sage, marjoram, 1 tablespoon salt, and 1 teaspoon pepper. Toss gently to combine thoroughly.

　　

Step 4

Heat 3 tablespoons of the oil in a large skillet over medium-high heat. When the pan is hot, use a 1/3-cup dry measure to scoop a mound of the mixture into the pan. With a fork, spread and flatten the mixture to a 4-inch disk. Repeat 3 more times. When the first side is golden brown (about 2 minutes), carefully flip the latkes over and brown the other sides, about 2 minutes more. Transfer the latkes to a rimmed baking sheet and continue to scoop and brown the remaining latke mixture in batches, adding another few tablespoons of oil before each new batch. Arrange the latkes in a single layer on the baking sheet; you’ll probably need at least 2 sheets to accomplish this.

　　

Step 5

When all the latkes have been shaped and browned, transfer the baking sheets to the oven and bake until the latkes are cooked through, about 15 minutes. Serve hot.

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