Squash and Apple Latkes

Latkes are traditionally made with grated potatoes and fried. Baking instead of frying these mini pancakes makes this appetizer a lot healthier. They can also be made ahead and reheated. Serve with maple dip or bottled salsa. This recipe came from one of local newspapers.

• Ready In: 35 mins
• Yields: 24 latkes

Ingredients

• 1  large apple, unpeeled, cored and coarsely grated
• 2  cups  coarsely grated squash
• 1  medium onion, grated
• 2  large green onions, finely chopped
• 1⁄2 cup  shredded old cheddar cheese
• 1  large egg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄3 cup yellow cornmeal
• 1⁄2 cup sour cream
• 2  tablespoons pure maple syrup
• 1⁄4 teaspoon cinnamon

Directions

1. In a large bowl, combine apple and squash.
2. Transfer to a sieve and press out excess liquid and discard.
3. Return to bowl.
4. Add onion, green onions, cheese, egg, salt and pepper; mix well.
5. Using about 1 tablespoon for each latke, shape into 1 1/2 inch round pancakes.
6. Place cornmeal into a bowl.
7. Dip each latke into cornmeal and cover both sides with cornmeal.
8. Place latkes on parchment lined baking sheets.
9. Bake in preheated 400 F oven for 20 minutes or unil lightly browned.
10. Serve with Maple Dip.
11. MAPLE DIP.
12. In a mixing bowl, combine sour cream, maple syrup and cinnamon; mix well until smooth.