Butternut Squash and Leek Latkes with Pan-Roasted Cumin Recipe


Nutrition

Cal/Serving: 40
Daily Value: 2%
Servings: 36

Low-Carb, Low-Sodium
Sugar-Conscious, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat3g5%
Saturated1g3%
Trans0g0%
Carbs2g1%
Fiber0g1%
Sugars0g0%
Protein1g1%
Cholesterol11mg4%
Sodium55mg2%
Calcium12mg1%
Magnesium6mg1%
Potassium51mg1%
Iron0mg2%
Zinc0mg1%
Phosphorus13mg2%
Vitamin A1092IU22%
Vitamin C2mg4%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)7µg2%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K3µg4%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

Butternut Squash and Leek Latkes with Pan-Roasted Cumin
Viviane Bauquet Farre

Of course, the potato latke is de rigueur on any Hanukkah menu, but why not serve latkes with other seasonal ingredients, I wondered? That’s when sweet, delicate butternut squash came to mind... and this recipe was born.

Because the squash is grated raw, the latkes remain light and slightly crunchy. The addition of the pan-roasted cumin seeds bring these lovely morsels an exotic flair, while the sour cream helps to pull the flavors together.

2.97059
Ratings68

INGREDIENTS

  • 1 1/2 tablespoons cumin seeds
  • 12 ounces butternut squash, peeled, seeded, and grated coarsely
  • 1 medium-sized leek, white and light green parts only, halved and cut crosswise into ¼-inch-thick slices
  • 2 tablespoons unbleached all-purpose flour
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 large eggs, beaten lightly
  • Olive oil, for frying
  • 1/4 cup sour cream
  • 36 cilantro leaves, for garnish

DIRECTIONS

Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark brown 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-sized bowl. Sprinkle the cumin seeds and flour on top. Season with the salt and pepper and 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-inch). Using a dessert spoon, drop 2 teaspoons of batter into the hot oil for each latke. Sauté for 2-3 minutes until golden brown. Flip the latkes and sauté for another 2 minutes until golden brown. (You may have to lower the heat as the pan gets hotter. The latkes shouldn’t turn brown too fast and the oil should never come to the smoking point.)

Transfer to a platter 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 platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.

Recipe Details

Click here to see more recipes from FoodAndStyle.com

Servings: 36

Notes and Substitutions:

Note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To reheat, place on a jellyroll pan and warm in a 400 degree preheated oven for 6-7 minutes until sizzling.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human