Butternut squash and leek latkes
A colorful twist on latkes by.Maxwell Butler
- 12 oz (340 g) butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
- 1 medium leek – white and pale green parts only, halved, thoroughly washed and cut crosswise in 1/4″ slices (1 1/4 cups)
- 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoon sea salt
- freshly ground black pepper to taste
- 2 extra large eggs – lightly beaten
- olive oil for the pan
- 1/3 cup sour cream
- cilantro leaves as garnish
- spanish peprika
- Heat a small heavy-bottomed frying pan over medium heat. Add the cumin seeds and cook until they turn deep golden and are fragrant – about 2 minutes – shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.
- Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.
- Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8″. Drop one tablespoon worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown, reducing the heat when the pan gets very hot (so that the oil doesn’t burn). Transfer to a tray lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary. Place the latkes on a serving platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.