Butternut Squash And Leek Latkes With Pan-Roasted Cumin

Name: Butternut Squash And Leek Latkes With Pan-Roasted Cumin
Ingredients: 1 1/2 tablespoon cumin seeds; 12 ounces butternut squash, peeled, seeded, and grated coarsely; 1 medium-sized leek, white and light green parts only, halved and cut crosswise into ¼-inch-thick slices; 2 tablespoons unbleached all-purpose flour; 3/4 teaspoon sea salt; freshly ground black pepper, to taste; 2 large eggs, beaten lightly; olive oil, for frying; 1/4 cup sour cream; 36 cilantro leaves, for garnish

www.thedailymeal.com

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

View full recipe on www.thedailymeal.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailymeal.com.

Share this recipe:

Ingredients

1 1/2 tablespoon cumin seeds
12 ounces butternut squash, peeled, seeded, and grated coarsely
1 medium-sized leek, white and light green parts only, halved and cut crosswise into ¼-inch-thick slices
2 tablespoons unbleached all-purpose flour
3/4 teaspoon sea salt
freshly ground black pepper, to taste
2 large eggs, beaten lightly
olive oil, for frying
1/4 cup sour cream
36 cilantro leaves, for garnish