Butternut Squash Latkes
Author: Bhavani Jaroff
Recipe type: Vegan, Gluten-free
Serves: 6-8
- ¾ cup Besan (chick pea flour) or other gluten free flour
- ¼ t. baking soda
- ½ cup corn starch
- ¾ cup cold water
- 1 large onion, cut into slivers (2 cups)
- 2 cups grated potatoes, water squeezed out
- 2 cups grated butternut squash,
- ½ t. ground cloves
- 1 t. ground cardamom
- ¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro)
- 1 ½ t. salt
- Oil for frying
- In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water.
- Add the spices.
- Then add the rest of the ingredients.
- *Drop by spoonfuls into deep fryer or skillet with hot oil.
- If using skillet, turn the latkes over when golden brown on one side, and fry the other side until golden brown.
- Remove from pan or deep fryer and drain on paper towel.
- *I usually try one first, to adjust salt to taste.
- Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.
Recipe by iEatGreen at https://www.ieatgreen.com/butternut-squash-latkes/
3.5.3208