Butternut Squash Latkes - grapeseed

Method

• Position racks in the top and bottom thirds of the oven and heat to 350F.
• Heat 2 tablespoons of the oil in a medium skillet over medium-high heat.
• When hot, add the onion and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper.
• Cook, stirring frequently, until the onions are golden all over and very soft, about 10 minutes.
• Remove from the heat and set aside to cool.
• Peel and grate the potatoes and butternut squash.
• Put in a large bowl, along with the onions, eggs, matzo meal, parsley, sage, marjoram, 1 tablespoon salt, and 1 teaspoon pepper.
• Toss gently to combine thoroughly.
• Heat 3 tablespoons of the oil in a large skillet over medium-high heat.
• When the pan is hot, use a 1/3-cup dry measure to scoop a mound of the mixture into the pan.
• With a fork, spread and flatten the mixture to a 4-inch disk.
• Repeat 3 more times.
• When the first side is golden brown (about 2 minutes), carefully flip the latkes over and brown the other sides, about 2 minutes more.
• Transfer the latkes to a rimmed baking sheet and continue to scoop and brown the remaining latke mixture in batches, adding another few tablespoons of oil before each new batch.
• Arrange the latkes in a single layer on the baking sheet; youll probably need at least 2 sheets to accomplish this.
• When all the latkes have been shaped and browned, transfer the baking sheets to the oven and bake until the latkes are cooked through, about 15 minutes.
• Serve hot.