Butternut Squash and Sage Latkes

After seeing a variation of this recipe on the New York Times, I decided to vegan-ize it for the holidays.  The combination of sage and butternut squash is timeless, and nothing beats a crispy latke topped with sour cream and applesauce for comfort food morning and night.

Butternut Squash and Sage Latkes

2 tablespoons ground flax seeds
1/4 cup plus 2 tablespoons water
1/4 cup canola oil
1/2 medium onion, grated
6 cups grated butter nut squash (1-3lb. squash)
1/4 cup chopped or slivered fresh sage (more to taste)
1 teaspoon baking powder
salt and freshly ground pepper
3 tablespoons oat bran
1/4 cup all-purpose flour

-Combine ground flax seeds and water in a small bowl and mix to combine.  Set aside.
-Place the grated onion in a strainer over a bowl or dish towel while you prepare the other ingredients.  Squeeze out the excess water using a dish towel or your hands.  Place drained, squeezed onion in a large bowl.
-Add the squash, sage, baking powder, salt and pepper, oat bran, and flour.  Taste and adjust salt.  Add the flax seed mixture.
-Heat a large, heavy skillet (preferably cast iron) over medium heat.  Heat the oven to 300 degrees.  Line a sheet pan with parchment paper.  Place a cooling rack over another sheet pan.  Fill a 1/4 cup measuring cup with 3 tablespoons of the squash mixture and carefully dump the mixture onto the parchment-lined baking sheet.
-Add the oil to the pan and when it is hot, transfer a ball of latke mixture to the pan using a spatula.  Press down with the spatula to flatten.  Cook three to five latkes at a time, depending upon the size of your skillet.  Cook on one side until golden brown, four or five minutes.  Turn the latkes over and cook on the other side until golden brown, about three to four minutes.
-Transfer to the rack set over the baking sheet and place in the oven to keep warm.
-Serve hot topped with vegan sour cream or apple sauce.

Makes 30 latkes

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