These potato latke impostors are extremely delicious and will happily join any main dish on a fall or winter menu. Even if you’re a true latke enthusiast, you’ll love these too.
- 2 cups peeled and grated squash butternut, acorn or kabocha
- 1 medium apple peeled and grated
- 2 eggs beaten
- 2 tbsp grated onion
- 1 tsp fine sea salt
- 1/2 tsp pepper
- 2-3 tbsp flour any kind
- Coconut avocado or grapeseed oil for frying
Stir together together squash, apple, eggs, onion, salt and pepper in a large bowl. Add enough flour to bind batter, but still keeping loose (start with 2 tbsp first).
Coat bottom of large non stick or cast-iron pan with oil and heat over medium.
Scoop out about 1/4 cup of the squash mixture into the pan, lightly pressing down with back of a fork. Add two or three more to the pan, not over crowding, and cook until golden on the bottom, about three minutes. Flip and cook about 3 more minutes or until golden and cooked through.
Remove from pan and transfer to paper towel lined plate. Repeat with the remaining squash mixture, adding more oil to pan as needed. Keep cakes in a warm oven until ready to serve. Leftovers can be refrigerated and warmed gently in a dry skillet next day.