FRASER ELISABETH TAN, PHD

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.

VEG

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

Directions

  1. Place grated onion in a strainer set over a bowl to drain. Then wrap in a dish towel and squeeze to drain excess moisture.
  2. 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.
  3. 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.
  4. Begin heating oil in 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.
  5. Serve hot, topped with sour cream and/or applesauce.