Butternut Squash Latkes with Apples & Salmon

Butternut Squash Latkes with Apples & Salmon
Makes 12 latkes

Gorgeous, golden and delicious. Did we mention they’re also gluten free? Step up your latkes game by swapping in butternut squash, rich in vitamin C, E and potassium. Top with dollop of Greek yogurt and garnish with thinly sliced fall fruit and smoked salmon.

1 shallot, minced
1 tablespoon Dijon mustard
½ teaspoon salt, plus more to finish
2 eggs
1 ½ lb. butternut squash, skin and seeds removed
1 russet potato, peeled
2 tablespoons potato flour
4-5 tablespoons extra virgin olive oil
1 cup Greek yogurt
1 apple, thinly sliced on a mandolin
Smoked salmon, optional garnish
Chives, optional garnish

Combine shallot, mustard, salt and eggs in a large bowl and whisk. Using a box grater or food processor with a grate attachment, shred squash and potatoes and add to the bowl. Dust potato flour over squash and mix well.

In a large skill heat 2 tablespoons of olive oil over medium high heat. Working in three batches, adding more olive oil as needed, sear latkes for 3-4 minutes a side until golden brown. Remove to a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.

To serve, top with yogurt, apple circles, smoked salmon and chives.