Butternut squash adds a sweet flavor to these potato pancakes. Theyre delicious served with applesauce. Place squash, potatoes and onion into a colander. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water. Transfer vegetables to a medium bowl. Add garlic, sage, nutmeg and egg and mix thoroughly. Add flour and season with salt and pepper and mix thoroughly. Heat about 1/8-inch oil in heavy-bottomed large skillet. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1 to 3 minutes on each side, until golden brown. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary. PER PANCAKE: 37 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 70 CARB.; 11MG CHOL.; 218MG SOD.; 1G FIBER. Recipe by: Vegetarian Times, December 1998, page 22
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