Makes 12 latkes
This recipe is from kitchentested.com. It’s good on Chanukah but really a great side dish any time of the year too.
Makes 1 dozen latkes
1 butternut squash, peeled and grated (makes around 4 cups grated squash
1 medium yellow onion, grated
3 eggs, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
6 tablespoons vegetable oil
chopped chives, for garnish
Homemade Apple Butter
Makes 1-1/2 cups
6 medium sweet red apples, peeled, cored and diced
1/2 cup apple cider or apple juice
1/2 cup sugar
1/2 cup brown sugar
1/2 tablespoon lemon juice
1 teaspoonp lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
pinch of salt
For the Squash Latkes:
Grate the squash and onion in a food processor and place the mixture in a cheese cloth to squeeze out any excess liquid from the shreds. Then combine it with the lightly beaten eggs.
Add the flour, salt, pepper and curry to the squash and stir to combine.
Place the vegetable oil in large pan and heat on medium. Before cooking the latkes, test out a small spoonful to make sure the oil is hot enough. You want the oil to sizzle and bubble when the batter hits it. If the oil is smoking, it is way too hot!
Scoop 2 tablespoons of the squash batter at a time in to the hot oil and cook 4 minutes on each sides.
Remove the latkes from the pan and place on cooling rack with paper towel underneath to catch the cooking oil. You can also place your latkes directly on paper towels to soak up the oil, but the bottoms of the latkes might get a little soggy.
For the apple butter:
Place the diced apples and apple cider in a large pot and simmere on medium-low heat for 30 minutes.
Use a hand-blender to puree the cooked apples then add the rest of the ingredients and stir to combine.
Place the apple mixture back on the stove and simmer over medium-low heat for 45 minutes, stirring occasionally. Once there is no juice left in the pot, the apple butter is ready!