Butternut Squash Pancakes Recipe
Servings: 1
Ingredients
- 2 c. peeled and grated butternut squash, (1 pound squash)
- 2 c. grated potato, (about 2 medium)
- 1 med red onion, grated (1/2 c.)
- 2 tsp salt
- 2 x cloves garlic, chopped
- 1 tsp dry sage
- 1/4 tsp grated nutmeg
- 1 lrg egg, beaten
- 3 Tbsp. unbleached white flour Salt and grnd black pepper Vegetable oil for frying
Directions
- 20 PANCAKES OVO-LACTO
- Butternut squash adds a sweet flavor to these potato pancakes. They're delicious served with applesauce.
- Place squash, potatoes and onion into a colander. Add in 2 tsp. salt, mix and let drain over sink, about 15 min. Press vegetables several times to extract water.
- Transfer vegetables to a medium bowl. Add in garlic, sage, nutmeg and egg and mix thoroughly. Add in flour and season with salt and pepper and mix thoroughly. Heat about 1/8-inch oil in heavy-bottomed large skillet.
- Using a heaping Tbsp., drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1 to 3 min on each side, till golden. Remove to platter and keep hot. Cook remaining batter adding more oil to pan when necessary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 652g | |
| Calories 409 | |
| Calories from Fat 59 | 14% |
| Total Fat 6.68g | 8% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 4754mg | 198% |
| Potassium 2019mg | 58% |
| Total Carbs 78.72g | 21% |
| Dietary Fiber 11.2g | 37% |
| Sugars 13.61g | 9% |
| Protein 14.5g | 23% |
