Butternut Squash Pancakes (9) Recipe
- 2 c. uncooked butternut squash, peeled and grated
- 2 c. grated potato baking potatoes, (about 2 medium)
- 1/2 c. grated red onion
- 2 tsp salt
- 2 med garlic cloves, chopped
- 1 tsp dry sage
- 1/4 tsp grated nutmeg
- 1 lrg egg, beaten
- 3 Tbsp. unbleached all-purpose flour vegetable oil for frying
- 20 PANCAKES OVO-LACTO
- These crisp little pancakes are great with a dollop of lowfat sour cream, applesauce or possibly even salsa.
- To speed preparation, grate the vegetables using the shredding disc of a food processor.
- In colander in sink, combine grated squash, potatoes and onion.
- Add in slat and toss to blend.
- Let stand 15 min, pressing vegetables several times to extract as mush liquid as possible.
- Preheat oven to 200 degrees.
- Transfer squash mix to medium bowl.
- Stir in garlic, sage, nutmeg and egg till well combined.
- Add in flour and freshly grnd pepper to taste and mix well.
- In large, heavy skillet, heat about 1/8-inch oil over medium heat till warm but not smoking.
- Using large Tbsp., drop mix into oil Cook till well browned, turning once, 1 to 3 min per side.
- Drain on paper towels.
- Transfer pancakes to ovenproof plate and keep hot in oven while you cook remaining pancakes, adding more oil as needed.
- Serve warm.
butternut squash, baking potatoes, grated red onion, salt, garlic, sage, nutmeg, egg, vegetable oil
Taken from cookeatshare.com/recipes/butternut-squash-pancakes-9-96234 (may not work)