Meatless Monday- Curried Butternut Squash and Potato Latkes

Adapted from Cooking Light

Chef’s Notes : So this might seem random, which you should be used to by now, but every holiday season I long to be Jewish just for Hanukkah. Potato latkes with applesauce, dreidels, candles and enough oil for 8 days! What’s not to love? Either way, I love a good potato “pancake”, and I especially enjoy one that includes butternut squash and curry.

Plan of Attack:

1. Shred and drain potatoes, onion and butternut squash

2. Make apple salsa

3. Mix/panfry latkes

Ingredients for 3:

Apple Salsa-

½ gala apple, finely chopped

½ Tbsp lime juice

1/8 C red onion, finely chopped

½ Serrano pepper, seeded and chopped

Salt to taste

¼ tsp ground cilantro

Latkes-

2 small potatoes, shredded

½ butternut squash, shredded

½ onion, shredded

5 Tbsp all-purpose flour

½ tsp curry powder

¼ tsp ground cilantro

Egg

Sprinkle of cinnamon

Salt and pepper to taste

¼ C olive oil, divided

Instructions:

1. Shred potatoes, onion and butternut squash and set in a strainer to drain for 30 minutes pressing mixture to remove as much liquid as possible
2. In a small bowl combine apple, lime juice, red onion and ground cilantro. Cover and chill until latkes are done
3. After shredded items are drained, combine in a bowl along with egg, flour, ground cilantro, cinnamon, curry powder and salt and pepper
4. Heat a nonstick skillet to medium-high heat. Add 2-3 tsps of olive oil.
5. Then add latke mix ½ C at a time to the skillet smashing it slightly with the measuring cup and cook for 3 ½ minutes PER side until golden brown on both sides
6. Repeat oil and latke adding process until all latkes are made
7. Allow latkes to drain on a paper towel lined plate
8. Serve with apple salsa
9. Enjoy!