Butternut Squash and Sage Latkes
I love butternut squash and I love sage, so these latkes are doubly delicious! Make sure to squeeze out as much juice as possible from the onion before adding it to the other ingredients.
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0.5 medium onion, grated and squeezed
6 c grated butternut squash (1 3 lb squash) 0.25 c chopped or slivered fresh sage 1 tsp baking powder salt and pepper 3 tbsp oat bran 0.25 c flour 2 eggs, beaten ~0.25 c canola oil |
Place grated onion in a strainer set over a bowl to drain. Then wrap in a dish towel and squeeze to drain excess moisture.
Place in a large bowl and add squash, sage, baking powder, salt, pepper, oat bran and flour. Taste and adjust seasonings. Add the egg and stir together. Heat oven to 300°. Line a sheet pan with parchment. Place a rack over another sheet pan. Form 3 tbsp of mixture into patty and place on parchment. Repeat for all the mixture. Begin heating oil a large skillet over medium heat. When hot, add 3 to 4 latkes, making sure they are well spaced out. Flatten with a spatula. Cook until golden brown, 4 to 5 minutes. Flip and cook on the other side until golden brown, 3 to 4 minutes. Transfer to rack and store in oven to keep warm. Serve hot, topped with sour cream and/or applesauce. |