Saturday, December 18, 2010

Curried Butternut Squash and Potato Latkes with Apple and Pear Salsa

My mom has always been a devoted follower of the humble latke. If she had her druthers, pancakes throughout the world would be given up in favor of the potato pancake. When I was small, I obviously thought this was nuts. But now, older and wiser, I understand her love of the eggy potatoy fried dish. I still maintain a healthy devotion to pancakes, but when I saw this recipe in the latest issue of Cooking Light (December 2010) for a dinner curried version of the breakfast potato pancake, I couldn't resist. There was even an apple and pear salsa to accompany. Mmmm. Fusion.


For the latkes (apple & pear salsa below)

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 tbsp all-purpose flour

1 tsp curry powder

1/2 tsp ground coridander

1/4 tsp ground black pepper

1/8 tsp ground cinnamon

1/8 tsp cayenne

1 large egg

4 tbsp fresh cilantro

1/2 tsp  salt

1/4 cup olive oil


Combine squash, potato, and onion in a colander. Drain 30 minutes, presshing occasionally with the back of a spoon until barely moist.

Combine potato mixture, cilantro, salt, flour, herbs/spices, and egg in a large bowl. Toss well.

Heat a large skillet over medium-high heat. Add 4 tsp 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 process 4 times to form 5 latkes.

Saute 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 in total.

Serve with salsa.

Apple/Pear Salsa


1 1/2 cups finely copped Gala apple

1 pear, finely chopped

1/4 cup thinly vertically sliced red onion

2 tbsp fresh lime juice

1 finely chopped seeded serrano chile

1 tbsp chopped fresh cilantro

1/8 tsp salt


Combine apple, pear, and lime juice in a bowl; toss.

Add onion, chile, cilantro, and salt. Toss.

Cover and chill. Serve with latkes.

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