Squash Latkes with Cilantro Gremolata
Serves 4
Delicata squash replace traditional potatoes in these tasty latkes. Zesty cilantro gremolata adds a touch of color and vibrant flavor.
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
- 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.
- In a small bowl, toss cilantro, green onions, olive oil, lime zest, lime juice, and 1/2 teaspoon kosher salt. Set aside.
- Drain any excess moisture from squash. Sprinkle with tapioca starch and mix until coated. Add beaten egg and combine thoroughly.
- Heat 1/4 inch oil in a heavy-bottomed pan over medium-high heat.
- 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.
- Drain fried latkes on a rack and sprinkle with salt. Serve immediately with gremolata.
Cook Tips
These latkes can also be made in an air fryer. Spray latkes lightly with oil before air frying.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 300
- Fat: 0.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 45.0 mg
- Sodium: 980.0 mg
- Carbohydrates: 24.0 g
- Fiber: 4.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 5.0 g