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.
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.