This is a print preview of "Butternut Squash Pancakes" recipe.

Butternut Squash Pancakes Recipe
by Global Cookbook

Butternut Squash Pancakes
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  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

  1. 20 PANCAKES OVO-LACTO
  2. Butternut squash adds a sweet flavor to these potato pancakes. They're delicious served with applesauce.
  3. 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.
  4. 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.
  5. 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.