I feel like I missed something with this recipe because everyone gave it such rave reviews, and I found it a lot of work as well as a very boring dish. I kept checking over the ingredients to see if I had forgotten a key ingredient. I use myrecipes.com constantly with great results and praise from my family. I'm usually never this disappointed with a recipe.
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)
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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
- 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.
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