Butternut Squash Latkes

Butternut Squash Latkes is a lacto ovo vegetarian side dish. This recipe serves 12 and costs 16 cents per serving. One serving contains 43 calories, 2g of protein, and 1g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Hanukkah will be even more special with this recipe. If you have salt, flour, greek yogurt, and a few other ingredients on hand, you can make it. 11 person were glad they tried this recipe. It is brought to you by Feed Me Phoebe. It is an inexpensive recipe for fans of Jewish food. With a spoonacular score of 21%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Butternut Squash Latkes (H. G.), Butternut Squash Latkes, and Butternut Squash Latkes With Greek Yogurt And Cilantro.

Servings: 12

 

Ingredients:

1 tablespoon butter

2 cups coarsely grated butternut squash

½ teaspoon cumin

1 egg, beaten

1/3 cup flour

¼ cup finely chopped fresh cilantro (plus more for garnish)

½ cup Greek yogurt

1/2 teaspoon salt

1 teaspoon sugar

Equipment:

frying pan

mixing bowl

paper towels

oven

Cooking instruction summary:

Melt 1 tablespoon of butter in a medium non-stick skillet over medium-high heat. Add the squash and sauté until lighter in color and soft, but not turning to much, about 5 minutes. Remove from the heat and cool.In a medium mixing bowl, stir together the squash and egg. Add the remaining ingredients and stir to combine.Coat a large cast iron skillet with a generous layer of olive or canola oil, and set it over high heat. Test the heat with the first latke: add a tablespoon full of batter to the pan. The latke should immediately sizzle and firm. Cook for one minute on each side. Remove to a plate with paper towels. Repeat with the remaining batter, making sure not to crowd the pan.In the meantime, combine the yogurt and the cumin. Salt to taste.To serve, dollop each latke with a little yogurt, and garnish with a cilantro leaf.Serve immediately, or cover and refrigerate. Simply reheat the cakes in a 400 degree oven for 5-10 minutes until crisp.

 

Step by step:


1. Melt 1 tablespoon of butter in a medium non-stick skillet over medium-high heat.

2. Add the squash and sauté until lighter in color and soft, but not turning to much, about 5 minutes.

3. Remove from the heat and cool.In a medium mixing bowl, stir together the squash and egg.

4. Add the remaining ingredients and stir to combine.Coat a large cast iron skillet with a generous layer of olive or canola oil, and set it over high heat. Test the heat with the first latke: add a tablespoon full of batter to the pan. The latke should immediately sizzle and firm. Cook for one minute on each side.

5. Remove to a plate with paper towels. Repeat with the remaining batter, making sure not to crowd the pan.In the meantime, combine the yogurt and the cumin. Salt to taste.To serve, dollop each latke with a little yogurt, and garnish with a cilantro leaf.

6. Serve immediately, or cover and refrigerate. Simply reheat the cakes in a 400 degree oven for 5-10 minutes until crisp.


Nutrition Information:

Quickview
43k Calories
1g Protein
1g Total Fat
6g Carbs
1% Health Score
Limit These
Calories
43k
2%

Fat
1g
2%

  Saturated Fat
0.74g
5%

Carbohydrates
6g
2%

  Sugar
1g
1%

Cholesterol
16mg
6%

Sodium
114mg
5%

Get Enough Of These
Protein
1g
4%

Vitamin A
2553IU
51%

Vitamin C
5mg
6%

Selenium
3µg
5%

Manganese
0.08mg
4%

Folate
15µg
4%

Vitamin B2
0.06mg
4%

Vitamin B1
0.05mg
4%

Phosphorus
30mg
3%

Potassium
106mg
3%

Vitamin E
0.42mg
3%

Magnesium
10mg
3%

Vitamin B3
0.51mg
3%

Iron
0.46mg
3%

Vitamin B6
0.05mg
2%

Calcium
24mg
2%

Fiber
0.58g
2%

Vitamin B5
0.2mg
2%

Vitamin B12
0.1µg
2%

Copper
0.03mg
1%

Vitamin K
1µg
1%

Zinc
0.16mg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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