Dinner

Butternut Squash and Leek Latkes is for Dinner.

Butternut Squash and Leek Latkes takes 15 minutes to prepare.

Butternut Squash and Leek Latkes takes 5 minutes to cook.

Butternut Squash and Leek Latkes makes 18 servings.

The ingredients for Butternut Squash and Leek Latkes are:

makes 36 medium latkes

1. 1 1/2 tablespoons cumin seeds
2. 12 oz (350g) butternut squash ? peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
3. 1 medium leek ? white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4? slices (1 1/4 cups)
4. 2 tablespoons unbleached all purpose flour
5. 3/4 teaspoon sea salt
6. freshly ground black pepper to taste
7. 2 large eggs ? lightly beaten

1. olive oil for the pan
2. cilantro leaves as garnish
3. 1/4 cup sour cream

Here is how you make Butternut Squash and Leek Latkes:

Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant ? about 2 minutes ? shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons? worth of batter into the hot oil for each latke. Saut? for 2 to 3 minutes until golden-brown. Flip the latkes and saut? for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn?t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.Cook?s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400?F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4. Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.Number of Servings: 18Recipe submitted by SparkPeople user MANDAHOP.

The nutritional information for Butternut Squash and Leek Latkes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 26.0

• Total Fat: 1.0 g
• Cholesterol: 23.6 mg
• Sodium: 106.6 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 0.8 g
• Protein: 1.1 g

The dietary needs meet for Butternut Squash and Leek Latkes is Low Fat