Kabocha Squash and Sage Latkes with Pine Nut Yogurt Sauce
January 11, 2009
Posted in: The Recipes
These petite pancakes were the stars of my Hanukkah party, and the most triumphant product of my journey into Jewish food! Deeply wintry and comforting, and a far more complex version of the latke than the typical potato variety, they lend themselves to perfect exterior crisping and succulent moist interiors. Dolloped with Pine Nut Sour Cream, these babies are emblematic of my playful and palatable interpretation of Semitic sustenance!
Ingredients
For the Latkes:
- 1 Kabocha squash, peeled, seeded, and shredded in a food processor
- 1 medium onion, peeled and shredded in a food processor
- 3 large eggs, beaten to blend
- 10 sage leaves, finely chopped
- 10 garlic cloves, peeled and run through the processor, or finely chopped by hand
- 6 T flour
- 1 t ground cumin
- 1 t baking powder
- 2 t salt
- 1/2 t freshly ground black pepper
- About 1 cup vegetable oil, for frying
For the Pine Nut Yogurt Sauce:
- 1 cup Greek Yogurt, or stained whole milk yogurt if the Greek variety is unavailable
- 6 T pine nuts, very roughly chopped, so that they’re almost still whole
- Squeeze of lemon
- Salt and pepper to taste
Procedure:
- Shred the squash, onion, and garlic. Salt, and let drain in a large colander set over a bowl.
- Mix all the ingredients for the Pine Nut Yogurt Sauce (*can be make several hours in advance. Just stir before serving.*)
- Heat the oil over medium heat in a deep-lipped pan.
- Gently fold in the beaten egg, pepper, baking powder, cumin, and flower, until just combined.
- Form the latkes into flattened pancakes, squeezing the squash mixture to eliminate as much water as possible.
- Fry them in batches, until golden and crisp on both sides.
- If you are making many latkes, or just need to make them ahead of time, keep the latkes warm in a 200 degree oven.
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