Butternut Squash Latkes
Smoked salmon pairs well with this gluten-free version.
“Elevate your latke by adding in butternut squash, rich in vitamin C, E, and potassium,” says New York City-based chef Ashton Keefe. “They’re perfect for serving with fresh fall fruit.”
Yields 12 latkes
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- ½ teaspoon salt, plus more to finish
- 2 eggs
- 1 ½-pound butternut squash, skin and seeds removed
- 1 russet potato, peeled
- 2 tablespoons potato flour
- 4 tablespoons extra virgin olive oil
- 1 cup Greek yogurt
- 1 apple, thinly sliced on a mandolin
- Smoked salmon
- In a large bowl, whisk together shallot, mustard, salt, and eggs.
- Using a box grater or food processor with a grate attachment, shred squash and potatoes and add to the bowl. Add in the potato flour and mix well.
- In a large skillet, heat two tablespoons of olive oil over medium-high heat. Working in three batches, adding more olive oil as needed, place four ¼-cup scoops of the latke mixture in the skillet, searing for three to four minutes per side until golden brown.
- Remove from heat and place on a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.
Top with yogurt, sliced apple, smoked salmon, and chives.
photo by Ashton Keefe