1 medium butternut squash, peeled and hand grated
1 sweet potato, peeled and hand grated
1 russet potato, peeled and hand grated
2 medium shallots, hand grated
3 large eggs, lightly beaten
1 to 2 cups flour
Salt and pepper to taste
1 pint vegetable oil
Spiced applesauce, for serving (see recipe)
Optional sour cream for serving
1. Combine squash, sweet potato, russet potato, shallots, beaten eggs, and 1 cup flour. Season to taste with salt and pepper. Place in small colander or strainer for 2-3 min to release excess moisture. Mixture should be tacky (not runny; not too thick) with eggs fully absorbed in flour. Add flour, a quarter-cup at a time, if needed.
2. In a large sauté pan with at least a 2-inch lip, heat vegetable oil on medium-high heat.
3. Once oil is hot, take ¼ cup of latke mix and form into a patty (no thicker than 1/2 inch in center). Delicately place in oil, taking care not to burn yourself.
4. Continue making latkes until pan is full, leaving an inch or two between them. By the time you fill the pan, the first latke should be browned on the bottom and ready to flip. Using a slotted spatula, slowly flip all latkes as they brown. Once bottoms are equally browned, remove to paper towels. Serve immediately or reheat later. If serving later in the day, let cool fully, then leave tightly wrapped on the counter. For best texture, do not refrigerate. Reheat in a single layer on a baking sheet in 350 F oven.
- From Birchtree Catering