My mom has always been a devoted follower of the humble latke. If she had her druthers, pancakes throughout the world would be given up in favor of the potato pancake. When I was small, I obviously thought this was nuts. But now, older and wiser, I understand her love of the eggy potatoy fried dish. I still maintain a healthy devotion to pancakes, but when I saw this recipe in the latest issue of Cooking Light (December 2010) for a dinner curried version of the breakfast potato pancake, I couldn't resist. There was even an apple and pear salsa to accompany. Mmmm. Fusion.
For the latkes (apple & pear salsa below)
3 cups shredded peeled butternut squash (about 3/4 pound)
3 cups shredded peeled baking potato (about 3/4 pound)
1 cup grated onion
6 tbsp all-purpose flour
1 tsp curry powder
1/2 tsp ground coridander
1/4 tsp ground black pepper
1/8 tsp ground cinnamon
1/8 tsp cayenne
1 large egg
4 tbsp fresh cilantro
1/2 tsp salt
1/4 cup olive oil
Combine squash, potato, and onion in a colander. Drain 30 minutes, presshing occasionally with the back of a spoon until barely moist.
Combine potato mixture, cilantro, salt, flour, herbs/spices, and egg in a large bowl. Toss well.
Heat a large skillet over medium-high heat. Add 4 tsp oil to pan, swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat process 4 times to form 5 latkes.
Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm.
Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes in total.
Serve with salsa.
1 1/2 cups finely copped Gala apple
1 pear, finely chopped
1/4 cup thinly vertically sliced red onion
2 tbsp fresh lime juice
1 finely chopped seeded serrano chile
1 tbsp chopped fresh cilantro
1/8 tsp salt
Combine apple, pear, and lime juice in a bowl; toss.
Add onion, chile, cilantro, and salt. Toss.
Cover and chill. Serve with latkes.