Butternut Squash Latkes |
|
3 Cups |
Butternut Sqash shredded |
1 1/2 Cups |
Onion Shredded |
2 |
eggs |
2-3 Tablespoon |
Whole wheat flour |
1/2 Teaspoon |
Salt |
Olive oil nonstick cooking spray
|
|
| Place a large backing sheet in the oven and preheat oven to 450 degrees | |
| Place shredded squash and onin on a layer of paper towels and press down firmly to remove all excess moisture | |
| In a large mixing bowl, combine sqash, onion, egg, flower amd salt and mix well | |
| Using oven mitts or kitchen towels, carefully remove the hop backing sheet from the oven. Cover sheet evenly with spray | |
| Spoon squash micture on to the sheet in 12 evenly spaced mounds. Flatten and spread each mound into a circle | |
| Bake 8 minutes | |
| Remove backing sheet. Coat the top of the latkes with another spay of olive oil spray. Gently flip with a spatula | |
| Return to the oven and bake for approximatly 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and /or apple sauce topped with cinnamon | |