Curried Butternut Squash and Potato Latkes with Apple Salsa

Ingredients

• 0.8 pound baking potato shredded peeled
• 0.3 teaspoon pepper black freshly ground
• 0.8 pound butternut squash shredded peeled
• 1 teaspoon curry powder 
• 1 large eggs 
• 6 tablespoons flour all-purpose
• 5 tablespoons cilantro leaves fresh divided chopped
• 1.5 cups gala apple finely chopped
• 0.1 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 0.6 teaspoon kosher salt divided
• 1 tablespoon juice of lime fresh
• 0.3 cup olive oil divided
• 0.3 cup thinly onion red vertically sliced
• 1 cup onion grated
• 1  serrano chile seeded finely chopped

Equipment

• bowl
• frying pan
• measuring cup
• colander

Directions

1. Combine apple and lime juice in a bowl; toss.
2. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.
3. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist.
4. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.
5. Heat a large skillet over medium-high heat.
6. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup.
7. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saut 3 1/2 minutes on each side or until golden brown and thoroughly cooked.
8. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total.
9. Serve with salsa.