Curried Butternut Squash and Potato Latkes with Pear Salsa

You didn’t think I could let Hanukkah go by without Latkes did you.  That would be a crime.

First let me say, I have come to the conclusion that any Jewish mother/grandmother/cook probably has some serious upper body guns.  Peeling those potatoes and shredding them (along with the butternut squash) was equivalent to any lat pull downs or bicep curls I have ever done.  And I am certainly no “wimpy skimpy” in the gym.  (you kinda have to workout a lot with the food and wine I consume, otherwise, I’d be a blimp).

Back to the food.

I wanted to do latkes, but not plain old latkes.  With the outrageous number of recipes in ever publication this month, this was the one I decided on.  Something about the curried butternut was really tempting.  It originally called for apple salsa, which I traded for pears since my apple monkey have eaten 15 apples since Friday.  Seriously.  But what parent can complain about their kids eating too many apples, right?

1 1/2 cups finely chopped pears (or apples/mangoes/whatever fruit your heart fancies)
1 tbsp lime juice
1/4 cup sliced red onions
1 chopped, seeded Serrano chile
5 tbsp chopped cilantro
1/2 ts salt
3 cups peeled, shredded butternut squash
3 cups peeled, shredded baking potatoes
1 cup grated onion
6 tbsp AP flour
1 tsp curry powder
1/2 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cinnamon
1 egg
1/4 cup vegetable oil (olive oil seems too rich for this)

Combine fruit, lime juice, onion, chile, cilantro, and 1/8 tsp in a bowl.  I added a tsp or two of olive oil.

Combine squash, potato, grated onion in a colander; drain for 30 minutes, pressing down with the back of a spoon every so often to push out the moisture.  My potatoes turned slightly brownish, but still tasted great. 

Combine potato mixture, 4 tbsp cilantro, 1/2 tsp salt, flour, all spices, and egg in a large bowl.  Mix.

cut right into the nail.  That sucks!

Heat large skillet over medium-high heat.  Add vegetable oil.  Spoon out potato mixture into oil and flatten.  Cook 3-4 minutes each side and drain on a paper towel.  Serve with pear salsa.