Curried Butternut Squash and Potato Latkes with Apple Salsa

from Cooking Light

1 1/2 C finely chopped Gala apple
1 T fresh lime juice
1/4 C thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 T chopped fresh cilantro, divided
5/8 t kosher salt, divided
3 C shredded peeled butternut squash (about 3/4 pound)
3 C shredded peeled baking potato (about 3/4 lb)
1 C grated onion
6 T all-purpose flour
1 t curry powder
1/2 t ground coriander
1/4 t freshly ground black pepper
1/8 t ground cinnamon
1 large egg
1/4 C olive oil, divided

1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 T cilantro, and 1/8 t salt; toss. Cover and chill.

2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 T cilantro, remaining 1/2 t salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.

3. Heat a large skillet over med-high heat. Add 4 t oil to pan; swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total.

Serve with salsa.