Winter Squash Latkes
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fruits, Nuts, Fungi and Vegetables
Forum Discription: A place to discuss fruits, nuts, fungi and vegetables in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4722
Printed Date: 26 March 2026 at 20:33
Topic: Winter Squash Latkes
Posted By: HistoricFoodie
Subject: Winter Squash Latkes
Date Posted: 23 November 2016 at 05:24
I’d needed some squash for a project and sent Friend Wife out to get some. Apparently, the concept of “small” confused her, and she brought back a butternut that weighed close to 2 ½ pounds.
Rather than just cooking and mashing it, my usual procedure with extra squash, I wanted to do something different with the excess, and came up with the idea of squash latkes. My original recipe did not include the lemon zest. Friend Wife thought it perfect as it was, but I felt it needed a little brightening. Basically this has to do with how sweet you like things. If you omit the zest and find them too sweet, a dollop of lemon yogurt will add the necessary acid.
WINTER SQUASH LATKES
1 sm butternut squash (1+ lbs) or equivalent other squash
2 eggs
¼ cup current
Crème de Cassis
1 lg shallot, minced
1 tbls ginger paste
1 tsp salt
½ tsp pepper
Pinch cayenne
¼ tsp cinnamon
3 tbls flour
Zest of one lemon (optional)
Oil for frying
Plump the currents in Crème de Cassis while prepping rest of dish.
Grate the squash coarsely (large holes in grater). Should be 4-5 cups grated squash. Mix in the shallot and ginger paste.
Beat the eggs with the salt, pepper, cayenne and cinnamon. Mix into the squash mixture. Drain the currents and mix into squash. Mix in the lemon zest if using.
Mix in the flour, starting with two tablespoons and adding more if needed. Mixture will be loose.
Heat about ¼ inch oil in skillet. Fry squash in batches by double-tablespoons until brown and crisp, about 2 minutes per side.
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But we hae meat and we can eat
And sae the Lord be thanket
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Replies:
Posted By: pitrow
Date Posted: 23 November 2016 at 09:39
wow, now that sounds interesting! I will have to try this soon. Thanks for posting.
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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Posted By: HistoricFoodie
Date Posted: 23 November 2016 at 10:07
Let us know how it works out for you, Mike.
Just remember that with any latkes, less oil is better than more. You aren't looking to deep fry them.
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But we hae meat and we can eat
And sae the Lord be thanket
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Posted By: TasunkaWitko
Date Posted: 19 December 2016 at 10:31
This looks great, and I can also see some possibilities for taking it in various sweet or savory directions.
Nice one, Brook ~
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