Curried Butternut Squash and Potato Latkes with Apple Salsa

7 Reviews
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Photo: John Autry; Styling: Cindy Barr
Yield:
7 servings (serving size: 2 latkes and about 1/4 cup salsa)
By David Bonom
December 2010
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

JMWJMW's Review

JMWJMW
December 07, 2010
Best latke recipe ever, but it would be CRIMINAL to not make the salsa. That's the best part. I had it with milder jalapenos and chopped very very small (not like pictured here). Truly ... fabulous. It won the latke contest at my college.

cooke1's Review

janiegd
October 22, 2013
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.

geckobeach's Review

sprky182
June 11, 2013
The mess in the kitchen is so worth it for these; even my finicky meat-lover mother had seconds...

janiegd's Review

librarianMartha
October 22, 2012
These were fantastic! I made them for a dinner party and they were a huge hit. I made the mixture a day in advance. No moisture came out when I squeezed and let sit, but a lot at the bottom of the bowl after 24 hours. I doubled the egg/spice mixture as it didn';t seem to be enough, but didn't double the flour.... I made some in the morning and reheated, but decided they were easy enough to make while the guests were here and have them nice and fresh. Served with apricot chicken (apricot lamb chops recipe on CL) and roasted brussel sprouts! Ate leftovers for breakfast! Yummy!!!

vlg2009's Review

nanlas
October 10, 2012
N/A

sprky182's Review

vlg2009
September 07, 2012
Yum! These were really good. Not too much prep. The salsa is great.

librarianMartha's Review

cooke1
November 28, 2010
This was totally delicious. The whole family loved it. Didn't make the salsa, just served with the traditional apple sauce and sour cream. I didn't drain and press the mixture in the colander but let it rest for half an hour in a bowl and then squeezed out the excess water with my hands before frying. Would definitely make again.