Butternut squash latkes with crispy sage (makes 15 latkes)
I find little more comforting than latkes--but sometimes you want to switch it up! This recipe uses butternut squash, which adds more flavor than the more traditional potato. Butternut squash compliments earthy sage, and the two work together here. Some notes on the method: First you'll fry the sage in your olive oil to make it crispy, and then you'll use that sage-y olive oil to fry the latkes in. It's a touch that's well worth it, trust me.
18 oz. butternut squash, peeled, seeded and cubed
1 small shallot
4 tablespoons white flour
1 tsp cumin
1/2 tsp salt
To serve: Fresh sage (around 4 small bundles) and sour cream
Start by peeling and seeding the butternut squash. If you’re using a food processor, also cube it so it fits in your machine. Grate the butternut squash and shallot. Remove the excess water from the squash and shallot by placing the mixture in a dishtowel and squeezing!
Stir the butternut squash and shallot together with the egg, flour, cumin, and salt in large bowl.
Pre-heat a large frying pan with a generous layer of olive oil.
Add the sage to the oil, frying until the leaves begin to darken. Drain the sage on a paper-toweled lined baking sheet to continue crisping up.
Use an ice cream scoop to make even latkes from the mixture, then form each latke by pressing the mixture flat into a pancake. Fry the latkes in one layer, in batches until crispy brown on both sides.
Serve the latkes with the crispy sage and a generous dollop of sour cream.