no?
ok.
So anyway, that and I had a butternut squash leftover with no plans for him. Sqeesh. Ok fine, that and I saw this recipe in a GASP Cooking Light, and thought - huh, this Mr. Light guy had a really great idea.
Potato and Butternut Squash Curried Latkes with Apple Hash
modified from Cooking Light
1 1/2 cups finely chopped Gala apple
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
1 cup shredded peeled butternut squash
3 cups shredded peeled baking potato
1 cup grated onion
6 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided
Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.
Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.
Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm.
Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.
Spin the dredel.
Love,
Whit
I made a modified version of this last night because I was too cheap to buy all the ingredients! Pretty tasty!
ReplyDeleteThat's some seriously kickin' latkes. Great use of that leftover. Hope the honey appreciated them.
ReplyDeleteYum! These latkes sound amazing! Thanks for sharing :] And hope you feel better soon!
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