Squash and Potato Latkes #latkeweek
Author: Susan Palmer
Any type of squash will work with this. My most recent version I used acorn because it roasts up quickly, but no matter what you use, make sure you remove any excess moisture by cooking it out on the stove top.
  • 6 russet potatoes, peeled
  • 1 large onion
  • 11?2 cups squash puree
  • 3 tablespoons all purpose flour
  • 1?4 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1?2 teaspoon baking powder
  • Vegetable or canola oil for frying
  1. If you are using homemade squash puree, place in a small saucepan and cook out the extra moisture. If you are using frozen, proceed to the next step.
  2. Using a the grating blade on a food processor shred the potatoes and onions.
  3. Place a colander over a large bowl and let drain by pressing down to let some excess moisture out. Drain the liquid, but try to keep the potato starch at the bottom of the bowl.
  4. Place the regular blade back into the food processor and add the potatoes and onions pulsing 3-4 times. Some lumps are okay, but you are looking for loose batter. You may need to do this in batches depending on how large your food processor is.
  5. Transfer the batter to a large mixing bowl and mix in the squash, lour, pepper, salt and baking powder.
  6. Heat a frying pan over medium to medium-high heat. Pour the vegetable oil in the pan until it reaches about ¼ inch high and heat until slightly smokey or until a small bit of batter dropped in sizzles.
  7. Drop by large spoonfuls into the oil and cook on each side about 4-5 minutes until nicely browned. Flip and cook until browned.
  8. Remove to a platter lined with paper towels and season with a little more salt.
  9. Serve with applesauce or sour cream.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/12/squash-and-potato-latkes-latkeweek/