Butternut Squash Latkes

• 2 large butternut squash
• 2 onions
• 2 eggs
• 1 teaspoon lemon juice
• 2 1/4 cups flour
• 2 tablespoons cornstarch
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 tablespoon Cayenne
• 1/2 cup grapeseed oil

1. Peel, seed, and grate the squash; strip the onionsrnand grate them also. Transfer the squashrnand onions to a colander and press out anyrnexcess moisture.
2. In a separate bowl, combinerneggs, lemon juice, fl our, cornstarch, garlic powder,rnsalt, and Cayenne; add the squash and onions,rnand mix well. (If the mixture is too wet,rnadd a bit more flour.)
3. Heat the grapeseed oil in a large frying pan. Drop a heaping spoonful of the mixture into the oil and press down with a spatula to fl atten. Fry until brown and crispyrnon the edges, cooking each side for about 3-5rnminutes. Drain on paper towels placed on arnlarge platter and keep warm until serving.

butternut squash, onions, eggs, lemon juice, flour, cornstarch, garlic, salt, cayenne, grapeseed oil

Taken from food52.com/recipes/7383-butternut-squash-latkes (may not work)