Butternut Squash Latkes with Chive Sour Cream

1. 1

   In a bowl, stir together the shredded squash, onions, egg and matzoh meal.

2. 2

   Season to taste with salt and pepper.

3. 3

   Heat 1/4-inch of oil in a large heavy skillet and heat over moderate heat.

4. 4

   Working in batches, drop heaping tablespoons of the squash mixture into the hot oil, flattening slightly with the back of the spoon.

5. 5

   Fry until the latkes are golden-brown and crisp on both sides, carefully flipping halfway through, 6 to 8 minutes.

6. 6

   Using a slotted spoon, remove the latkes from the oil and drain on a paper towellined rack.

7. 7

   Continue with the remaining squash mixture.

8. 8

   Stir together the sour cream and chives in a small bowl.

9. 9

   To serve, place a small dollop of the sour cream on each latke and sprinkle with flaky sea salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.