So I’m here bringing you another epic latke post. The corned beef & cabbage latkes were a big hit all over the place, but I just had to follow it up with another latke that seemed more like the me you all know. I needed to include some of my favorite fall comfort foods. That falls to the humble squash and the not so humble green kale.
I’ve got a ton of squash in the house thanks to my CSA. Late fall tends to be filled with a variety of greens, squash, onions and potatoes. Not a bad deal for Chanukah. But this butternut squash was lording over my kitchen and begging to be used. I typically just roast squash in the oven and serve on it’s own or in salads, but changing it up a bit can be good for me. And kale goes with everything.
I peeled and sliced the squash and then shredded it in my food processor along with some shallots.
I then chopped up the kale in the Cuisinart as well.
I squeezed out the liquid of both veggies and then mixed everything together with some egg, flour, salt and pepper in a large mixing bowl.
I then got to frying. Flipping over when it got crispy and browned a bit.
I drained on a paper towel lined cooling rack.
These latkes are fabulous served with a sprinkling of room temperature goat cheese. I love the creaminess that the chevre brings to the latke.
- 1 medium butternut squash, peeled and cut up in chunks for the food processor
- 3 shallots
- 3 heaping cups of cut up Tuscan Kale, washed and stemmed
- 3 tsp. salt
- 2 tsp. freshly ground black pepper
- 3 extra large eggs
- 4 tbsp. flour (all purpose or your favorite gluten free blend}
- additional salt and pepper as needed
- oil for frying
- Peel and chunk up the butternut squash. Shred with shredding disc in food processor.
- Add the shallots to the processor.
- Transfer both to a large mixing bowl.
- Chop up the kale in the food processor and then add to squash mixture.
- Squeeze any liquid out of the kale/squash mixture
- Stir in salt, pepper, flour and eggs
- Form in to latke patties and fry - flipping once when browned on each side
- Drain and cool on a paper towel lined cooling rack
- Serve with some goat cheese