Potato pancakes
Oct 7, 2014 18:10:21 GMT
Post by Deleted on Oct 7, 2014 18:10:21 GMT
I came across this recipe in a local publication and made them this a.m.
I was looking for something different to serve to some a couple who will be passing through town on Friday and coming over for a late breakfast. Both are vegetarian and this seemed to be something both different and the vegetables are in season.
They were positively delicious.
The only variation I would make that the recipe doesn't call for but, I'm going to add is a few gratings of fresh ginger.
Sweet Potato-Butternut Squash Latkes
(serves 6)
1 Medium Butternut squash, halved and seeded
2 TLBS. Olive Oil or Avocado Oil, or more as needed
3 lbs. sweet potatoes, peeled
1 Tlb. whole wheat flour
1/2 lb. turnip, peeled
2 tsps. Kosher salt, divided
1 onion, finely chopped
1/2 tsp. Spanish smoked paprika
1 tsp. cinnamon
Heat oven to 350F. Baste squash with olive oil. Roast squash until the flesh begins to darken. Remove from oven to cool.
Grate the potatoes and turnips. Place in a colander in the sink and add 3/4 tsp. salt: mix salt through with your fingers and let sit until ready to use.
Remove the skin from the squash. Mash the squash with a fork.
Mix with flour and set aside.
Heat 1 Tlb. of the oil in a skillet over medium heat.
Add the onions, cook, stirring occasionally, until translucent.
Place the grated potatoes and turnip in cheesecloth or cotton dish towel and wring them dry, removing as much liquid as possible.
Add potato turnip mixture with the cooked onions, remaining salt, cinnamon, and paprika to the mashed squash. Mix well.
Heat the remaining oil in the skillet. Working in batches, form the latkes into flat thin circles.
Fry until crisp on each side.
Keep oven warm with a platter until ready to serve all the batches.
Serve with sour cream or applesauce or apple butter or just plain butter.
(I used sour cream as i thought that applesauce would be overkill and didn't have any apple butter on hand).
I was looking for something different to serve to some a couple who will be passing through town on Friday and coming over for a late breakfast. Both are vegetarian and this seemed to be something both different and the vegetables are in season.
They were positively delicious.
The only variation I would make that the recipe doesn't call for but, I'm going to add is a few gratings of fresh ginger.
Sweet Potato-Butternut Squash Latkes
(serves 6)
1 Medium Butternut squash, halved and seeded
2 TLBS. Olive Oil or Avocado Oil, or more as needed
3 lbs. sweet potatoes, peeled
1 Tlb. whole wheat flour
1/2 lb. turnip, peeled
2 tsps. Kosher salt, divided
1 onion, finely chopped
1/2 tsp. Spanish smoked paprika
1 tsp. cinnamon
Heat oven to 350F. Baste squash with olive oil. Roast squash until the flesh begins to darken. Remove from oven to cool.
Grate the potatoes and turnips. Place in a colander in the sink and add 3/4 tsp. salt: mix salt through with your fingers and let sit until ready to use.
Remove the skin from the squash. Mash the squash with a fork.
Mix with flour and set aside.
Heat 1 Tlb. of the oil in a skillet over medium heat.
Add the onions, cook, stirring occasionally, until translucent.
Place the grated potatoes and turnip in cheesecloth or cotton dish towel and wring them dry, removing as much liquid as possible.
Add potato turnip mixture with the cooked onions, remaining salt, cinnamon, and paprika to the mashed squash. Mix well.
Heat the remaining oil in the skillet. Working in batches, form the latkes into flat thin circles.
Fry until crisp on each side.
Keep oven warm with a platter until ready to serve all the batches.
Serve with sour cream or applesauce or apple butter or just plain butter.
(I used sour cream as i thought that applesauce would be overkill and didn't have any apple butter on hand).