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Butternut Squash Latkes with Sage and Nutmeg

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Butternut Squash Latkes with Sage and Nutmeg
Makes about 30 cocktail-size latkes

2 lbs peeled, diced butternut squash
2 small onions, roughly chopped
5 eggs
6 tablespoons (45gm) flour
2-3 tablespoons minced fresh sage
1 1/2 teaspoons ground nutmeg
2 teaspoons salt
freshly ground pepper
canola oil, for frying


Grate the squash and onions using the shredding attachment on a food processor, and transfer to a bowl. Add the eggs, flour, sage, nutmeg, salt and pepper; mix to combine (hands work well here!)

Add about 1/4 inch of oil to a wide, deep skillet or dutch oven and warm over high heat. When the oil is hot, gently drop the squash mixture by scant 1/4 cup-fulls into the oil. Let cook for about 10-20 seconds, then gently flatten just a bit. Cook for about 3 minutes, or until browned. Then carefully flip the latkes (these are a bit more delicate than traditional potato latkes) and continue cooking until the opposite side is browned. Remove to paper towels to let drain. Keep warm in a 300ºF oven until ready to serve. (Alternatively, latkes can be frozen and reheated in a 400ºF oven just before serving.)

Serve hot with maple yogurt sauce.

Maple-Yogurt Sauce

Whisk together the following:
1 cup nonfat plain Greek yogurt
1 tablespoon maple syrup
dash of cinnamon
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