Butternut Squash & Kale Latkes

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.

Try it! You’ll like it! Enjoy!

Butternut Squash & Kale Latkes

 

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Author: Hindy Garfinkel

Ingredients

• 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

Instructions

1. Peel and chunk up the butternut squash. Shred with shredding disc in food processor.
2. Add the shallots to the processor.
3. Transfer both to a large mixing bowl.
4. Chop up the kale in the food processor and then add to squash mixture.
5. Squeeze any liquid out of the kale/squash mixture
6. Stir in salt, pepper, flour and eggs
7. Form in to latke patties and fry - flipping once when browned on each side
8. Drain and cool on a paper towel lined cooling rack
9. Serve with some goat cheese
10. Enjoy!

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