Curried Butternut Squash and Potato Latkes

Ingredients:

1 1/2 cups finely chopped Korean Pear
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
3 cups shredded peeled butternut squash (about 3/4 pound)
3 cups shredded peeled baking potato (about 3/4 pound)
1 cup grated onion
6 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided

Instructions:

Combine pear and lime juice in a bowl and toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt toss. Cover and chill.

Combine squash, potato, and onion in a colander drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl and toss well.

Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan and flatten slightly. Repeat procedure 4 times to form 5 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan and keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.

From betsylife.com