Butternut Squash Latkes

By Anthony Chiffolo • October 27, 2010 • 1 Comments

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Author Notes: We created this recipe for our book "Cooking with the Movies: Meals on Reels." It is based upon the German film "Mostly Martha," which portrays life in a German bistro. The film was remade as "No Reservations" in the United States. We served these latkes topped with poached salmon garnished with tartar sauce. It's a unique and delicious taste combination. - Anthony Chiffolo

Serves 12-15

2 large butternut squash
2 onions
2 eggs
1 teaspoon lemon juice
2 1/4 cups flour
2 tablespoons cornstarch
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 tablespoon Cayenne
1/2 cup grapeseed oil

Peel, seed, and grate the squash; strip the onions and grate them also. Transfer the squash and onions to a colander and press out any excess moisture.
In a separate bowl, combine eggs, lemon juice, fl our, cornstarch, garlic powder, salt, and Cayenne; add the squash and onions, and mix well. (If the mixture is too wet, add a bit more flour.)
Heat the grapeseed oil in a large frying pan. Drop a heaping spoonful of the mixture into the oil and press down with a spatula to fl atten. Fry until brown and crispy on the edges, cooking each side for about 3–5 minutes. Drain on paper towels placed on a large platter and keep warm until serving.