Curried Butternut Squash and Potato Latkes with Apple Salsa

Curried Butternut Squash and Potato Latkes with Apple Salsa Recipe
Photo: John Autry; Styling: Cindy Barr
Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds.


7 servings (serving size: 2 latkes and about 1/4 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 218
Fat 10.1 g
Satfat 1.6 g
Monofat 6.9 g
Polyfat 1.2 g
Protein 4 g
Carbohydrate 30.2 g
Fiber 3.6 g
Cholesterol 35 mg
Iron 1.7 mg
Sodium 265 mg
Calcium 53 mg


1 1/2 cups finely chopped Gala apple
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
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 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided


1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.

2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.

3. Heat a large skillet over medium-high heat. Add 4 teaspoons 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 procedure 4 times to form 5 latkes. Sauté 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 total. Serve with salsa.


David Bonom,

December 2010
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