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1
Place the grated onion in a strainer set over a bowl while you prepare the other ingredients.
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2
Then wrap in a dishtowel and squeeze out excess water, or just take up by the handful to squeeze out excess water.
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3
Place in a large bowl and add the squash, sage, baking powder, salt and pepper, oat bran, and flour.
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4
Taste and adjust salt.
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5
Add the eggs and stir together.
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6
Begin heating a large heavy skillet over medium heat.
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7
Heat the oven to 300 degrees.
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8
Line a sheet pan with parchment.
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9
Place a rack over another sheet pan.
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10
Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture.
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11
Reverse onto the parchment-lined baking sheet.
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12
Repeat with the remaining latke mix.
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13
You should have enough to make about 30 latkes.
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14
Add the oil to the pan and when it is hot (hold your hand a few inches above you should feel the heat), use a spatula to transfer a ball of latke mixture to the pan.
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15
Press down with the spatula to flatten.
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16
Repeat with more mounds.
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17
In my 10-inch pan I can cook 3 or 4 at a time without crowding; my 12-inch pan will accommodate 4 or 5.
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18
Cook on one side until golden brown, 4 to 5 minutes.
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19
Slide the spatula underneath and flip the latkes over.
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20
Cook on the other side until golden brown, another 3 to 4 minutes.
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21
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
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22
Serve hot topped with low-fat sour cream, Greek style yogurt or creme fraiche.
