Ahhhhh, the holidays!
Food, friends, food, parties, fun, food… so magical! Ha!
You remember last week when we brought you a little somethin' somethin' in the form of Broccoli Cheddar Latkes??
Well we're BACK with two more variations — Butternut Squash and Zucchini Parmesan! More specifically, Nina Safar is here to tell us all about them — so check out the video (above) and then check out the full recipes and a latke extra tips…. AFTER THE JUMP!!
Butternut Squash Latkes
1 24oz. bag of butternut squash, peeled and diced, thawed
1 16 oz. bag of frozen hashed browns, thawed
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground nutmeg
Place thawed butternut squash into a large mixing bowl. Mash well. Add the bag of thawed hashbrowns. Then add the remaining ingredients and mix well. Heat up a large non stick frying pan with oil over medium heat. Using 1/4 cup measuring cup, cook the batter in batches and fry until golden brown, about 3 – 4 minutes each side.
Zucchini Parmesan Latkes
2 large russet potatoes, grated
2 medium zucchini, grated
1/2 cup of grated parmesan
1/2 cup of chopped scallions
1 tsp. garlic powder
1 tsp. salt
1 tsp black pepper
1 cup fine panko crumbs
oil for frying
Beat the eggs in a large mixing bowl. Stir in the garlic, salt & pepper. Then grate the zucchini and potatoes into a separate bowl. Squeeze the zucchini and potatoes in a kitchen towel to remove all liquid. Add grated zucchini, potato, scallions, panko crumbs & parmesan to the egg batter and combine well. (if you find the batter is too loose, add some flour, about 2 tablespoons to thicken it up) Heat up a large non stick frying pan with oil over medium heat. Using 1/4 cup measuring cup, cook the batter in batches and fry until golden brown, about 3 – 4 minutes each side. Serve warm with sour cream or apple sauce. (I am a ketchup junkie so that’s what I top my latkes with!)
- Avoid discoloration by prepping all equipment and ingredients BEFORE you peel and grate your potatoes!
- Keep your latkes crispy by squeezing out all excess moisture. You do this by grating the potatoes into a cheesecloth and then squeezing it. If you don't have a cheesecloth, you could use paper towels or even your good ol hands to do it.
- Make sure the oil is hot enough so it fries the latkes, otherwise it will just sit there and get greasy. You can test out the heat of the oil with a drop of water or a shred of potato, it should sizzle when touching the oil.
- Allow the latke to cook for at least 4 minutes on each side. You want it to form a golden layer before flipping, otherwise they will fall apart!
- When serving the latkes, place paper towels on your serving platter so they will soak up the oil from the latkes.