2 3/4 cups butternut squash – peeled, seeded and coarsely grated
1 medium leek – halved, thoroughly washed and cut crosswise in 1/4″ slices (1 1/4 cups)
2 tablespoons unbleached all-purpose flour
3/4 teaspoon sea salt
freshly ground black pepper to taste
2 extra large eggs – lightly beaten
olive oil for the pan
1/3 cup sour cream
Place the butternut squash and leek in a medium bowl. Sprinkle with the flour, salt and pepper. Toss well. Add the eggs and stir until well blended.
Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan, about 1/8″. Drop one tablespoon worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown, reducing the heat when the pan gets very hot (so that the oil doesn’t burn). Transfer to a tray lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary. Place the latkes on a serving platter. Spoon a dollop of sour cream on top of each latke and serve immediately.
Modified from http://foodandstyle.com/butternut-squash-and-leek-latkes-with-pan-roasted-cumin/