Curried Butternut Squash and Potato Latkes with Apple Salsa

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.

Yield: 7 servings (serving size: 2 latkes and about 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 10.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 4g
  • Carbohydrate: 30.2g
  • Fiber: 3.6g
  • Cholesterol: 35mg
  • Iron: 1.7mg
  • Sodium: 265mg
  • Calcium: 53mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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