Curried Butternut Squash and Potato Latkes with Apple Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds. Ingredients:
1 1/2 cups finely chopped gala apple |
1 tablespoon fresh lime juice |
1/4 cup thinly vertically sliced red onion |
1 finely chopped seeded serrano chile |
5 tablespoons chopped fresh cilantro, divided |
5/8 teaspoon kosher salt, divided |
3 cups shredded peeled butternut squash (about 3/4 pound) |
3 cups shredded peeled baking potato (about 3/4 pound) |
1 cup grated onion |
6 tablespoons all-purpose flour |
1 teaspoon curry powder |
1/2 teaspoon ground coriander |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground cinnamon |
1 large egg |
1/4 cup olive oil, divided |
Directions:
1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.
2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.
3. Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.
|
|