by ADMIN on DECEMBER 20, 2012
Latkes are part of cultural eats in almost every European country – all with their own spin and name.
At least that’s what Wikipedia just taught me.
They’re typically made from potatoes, but of course I had to mess around with the original ingredients. You aren’t surprised, are you?
Yeah, didn’t think so.
Anyway. These are super easy and fast. They can be a side dish or use them as the focus of your meal; over a bed of spinach or with a side of roasted chickpeas.
Have fun: Play with the seasoning! Though these taste great with dill, feel free to make them spicy with cayenne, jazz them up with cumin, or Italianize them with oregano and basil.
Butternut Squash Latkes
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
2.5 cups grated butternut squash, peeled, de-seeded
1 apple, cored and grated
½ onion, grated
Scant ½ cup garbanzo bean flour (or wheat/white flour)
1 Tbsp dill
½ tsp cumin
½ tsp salt
2 tsp olive oil
2 Tbsp Olive Oil
Juice of 2 limes
2 tsp honey
1 tsp sugar
1 tsp dried oregano
1 tsp dried basil
Peel and de-seed the butternut squash, then put the 'grating' attachment onto a food processor and grate until you reach 2.5 cups. (Excess can be used for soup or extra latkes!).
Grate apple and onion in food processor as well.
Preheat oven to 350F. (To keep latkes warm while cooking)
Mix together all Latke ingredients until well combined.
Heat oil in a flat pan over medium heat; then drop 3 heaping tablespoons of the butternut squash mixture to make one latke patty. Flatten slightly. Repeat until pan is full. Reduce heat to medium low, cover with a lid, and cook for about 6 minutes. Then flip and cook for an additional 5-6 minutes.
Keep in the oven while cooking the remaining latke patties.
Meanwhile, whisk together the ingredients for the Lime Vineagrette.