This week’s post is from our friend Chef Elianna Friedman, Executive Director and Co-Founder of Bay Leaf Kitchen.
Every Holiday season my mother, brother, sister and I made enough latkes for all of us to take to school and share with everyone. As young children we had easier tasks such as washing potatoes and measuring out dry ingredients, but as we got older we took over slicing, grating and frying. To this day, frying is my favorite part of the latke making process. Being a chef in the Bay Area, I wanted to find a way to add a seasonal winter squash to the mix and get it to crisp up like potatoes. It turns out that adding grated acorn squash to the potatoes is delicious and keeps the traditional latke texture.
Please enjoy with your family of all ages.
- 3 tablespoons flour
- 1 tablespoon Kosher salt
- 1 dash freshly grated pepper
- 2 large eggs
- 1 acorn squash, peeled and grated (approximately 1 cup)
- 3 medium potatoes (Russets work well), grated
- 1 large yellow onion, grated
- Vegetable oil
- Mix the flour, salt, and pepper in a small bowl. Crack the eggs in another bowl and whisk with a fork.
- Peel the acorn squash, cut and scoop out the seeds, and grate the flesh in a food processor.
- Next, quarter the potatoes and onions; then also grate them together in food processor.
- Add the flour mixture and eggs to the grated mixture and mix well. From this step forward, it is important to move quickly so that the potatoes don’t turn brown from oxidation.
- Add some vegetable oil to a frying pan and set on medium heat. When the oil is hot, drop the mixture by spoonfuls into the pan, turning when brown on one side, then brown the other side. Transfer to paper towels or paper bags to drain the oil (paper bags work well when working in bulk).
- Serve immediately with apple sauce or sour cream. Acorn Squash Latkes can also be frozen in single layers separated by wax paper after they have cooled. To reheat, preheat the oven to 375˚F for 10 minutes and cook until the latkes sizzle.
- Tip: Open your kitchen windows, so that your house doesn’t stink up when you begin to fry.
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