|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
- 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.
- Using a the grating blade on a food processor shred the potatoes and onions.
- 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.
- 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.
- Transfer the batter to a large mixing bowl and mix in the squash, lour, pepper, salt and baking powder.
- Heat a frying pan over medium to medium-high heat. Pour the vegetable oil in the pan until it reaches about 1/4 inch high and heat until slightly smokey or until a small bit of batter dropped in sizzles.
- Drop by large spoonfuls into the oil and cook on each side about 4-5 minutes until nicely browned. Flip and cook until browned.
- Remove to a platter lined with paper towels and season with a little more salt.
- 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/