Squash Latkes with Cilantro Gremolata Recipe

Ingredients:

• 2 delicata squash (about 1 1/2 pounds total)
• 2 1/2 teaspoons kosher salt, divided use
• 1 bunch cilantro, finely chopped (about 1 cup)
• 2 green onions, finely chopped
• 2 tablespoons extra virgin olive oil
• Zest and juice of 2 limes
• 1/4 cup tapioca starch
• 1 egg, beaten
• Vegetable oil

Directions:

1. Cut squash in half and remove seeds. Shred on large holes of box grater (no need to remove peel). Place in a bowl and toss with 1 teaspoon kosher salt. Let rest 10 minutes while you prepare gremolata.
2. In a small bowl, toss cilantro, green onions, olive oil, lime zest, lime juice, and 1/2 teaspoon kosher salt. Set aside.
3. Drain any excess moisture from squash. Sprinkle with tapioca starch and mix until coated. Add beaten egg and combine thoroughly.
4. Heat 1/4 inch oil in a heavy-bottomed pan over medium-high heat.
5. Using a 1/4 cup measure, scoop squash mixture, pack tightly, and allow any extra moisture to drain before carefully placing into hot oil. Gently press flat with a spatula. Do not overcrowd pan. Working in batches, fry about 90 seconds on each side or until golden brown. Add more oil as needed.
6. Drain fried latkes on a rack and sprinkle with salt. Serve immediately with gremolata.
7. Cook's Tip:
8. These latkes can also be made in an air fryer. Spray latkes lightly with oil before air frying.