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:
covered percent of daily need
