Chef Gretchen Hanson In The Kitchen Making Winter Squash & Crab Bisque And Sweet Potato Latkes
Recipes in this Video
Ingredients
- ●2 cups grated sweet potatoes
- ●1/2 cup grated onion
- ●1/4 cup all-purpose flour
- ●1 large egg
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp paprika
- ●1/4 cup vegetable oil (for frying)
Instructions
- 1Peel and grate the sweet potatoes and onion using a box grater or food processor.
- 2In a large bowl, combine the grated sweet potatoes and onion.
- 3Add the flour, egg, salt, black pepper, garlic powder, and paprika to the bowl. Mix until well combined.
- 4Heat the vegetable oil in a large skillet over medium heat.
- 5Scoop about 1/4 cup of the sweet potato mixture and form it into a patty.
- 6Carefully place the patty in the hot oil. Repeat with remaining mixture, making sure not to overcrowd the pan.
- 7Fry the latkes for about 4-5 minutes on each side, or until golden brown and crispy.
- 8Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 9Serve warm with applesauce or sour cream, if desired.
Equipment
Originating from coastal regions of the United States, this bisque combines the sweetness of winter squash with the delicate flavor of crab. Traditionally served during colder months, it reflects the season's bounty and is often enjoyed as a comforting starter or main dish. Today, variations can be found across many seafood restaurants, showcasing local seafood and seasonal ingredients.
Ingredients
- ●winter squash
- ●crab meat
- ●onion
- ●celery
- ●carrot
- ●garlic
- ●vegetable broth
- ●heavy cream
- ●butter
- ●olive oil
- ●thyme
- ●bay leaf
- ●salt
- ●black pepper
- ●cayenne pepper
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add diced onion, celery, and carrot; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced winter squash, vegetable broth, thyme, bay leaf, salt, and black pepper; bring to a boil.
- 5Reduce heat and simmer until squash is tender, about 20 minutes.
- 6Remove bay leaf and blend the soup until smooth using an immersion blender or regular blender.
- 7Return soup to heat and stir in heavy cream; cook until warmed through, about 5 minutes.
- 8Fold in crab meat gently to avoid breaking it up too much.
- 9Season with cayenne pepper to taste and adjust salt if needed.
- 10Serve hot, garnished with fresh thyme or chives if desired.
Ingredient Alternatives
heavy cream
Healthier: coconut milk
Cheaper: milk
Coconut milk provides creaminess with fewer calories.
crab meat
Healthier: shredded chicken
Cheaper: canned tuna
Shredded chicken is a leaner option, while canned tuna is more budget-friendly.
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