The Best Butternut Squash Potato Latkes
Recently I’ve been thinking about one dish I could eat for breakfast, lunch, and dinner and feel completely happy and satisfied. It didn’t take me long to come up with the answer – it’s Butternut Squash and Potato Latkes. I grow up eating those, although in Ukraine we call them
Talking about various versions of latkes, I tried about a dozen different recipes and finally came up with my own which I’m going to share with you today. The main difference is the proportion of ingredients and that I use cornstarch instead of more traditional all-purpose flour. I also add crispy fried sage on top and of course plenty of full-fat sour cream, just like in my childhood. Try it and let me know what you think!
- 2 1/4 cups grated butternut squash
- 1 1/2 cups grated Yukon potato
- 1/4 cup grated onion
- 3 tbsp chopped green onion
- 1/2 cup corn starch
- 1/2 tsp freshly ground black pepper
- 2 tsp Kosher salt
- 1 large egg
- Sunflower or vegetable oil, for frying
- 1/2 cups sour cream
- Sage, small bunch
- In a colander mix together the grated squash, potato, and onion. Then press to squeeze out excess liquid.
- Transfer the veggies to a medium bowl and add the onions, cornstarch, egg, salt, and pepper. Stir everything together and adjust the seasoning to taste.
- Heat 1/4-inch of oil in a large heavy skillet. Working in batches, drop about 2 tablespoons of the squash mixture into the hot oil, flattening slightly with the back of the spoon. Fry until the latkes are golden-brown and crisp on both sides, carefully flipping halfway through, 6 to 8 minutes.
- Remove the latkes from the pan using a fork or spatula and place them on the wire cooling rack to drain.
- Meanwhile, pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until the cooking thermometer registers 365°F .
- Fry about 6-7 sage leaves at a time until crisp, for 4-5 seconds. Transfer with to paper towels and sprinkle generously with coarse salt.
- Serve the latkes hot topped with sour cream and fried sage.