Butternut Squash Pancakes

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4 avg, 1 review(s) 100% would make again


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2 c potato; Grated, (about 2)
3 tb Unbleached white flour
1 md Red onion; grated (1/2 cup)
2 Garlic; minced
1 lg Egg; beaten
1 ts Dried sage
2 c butternut; Peeled and grated
2 ts Salt
Vegetable oil; for frying
1/4 ts nutmeg; Grated
Salt and ground black pepper

Original recipe makes 1



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

Calories Per Serving: 672 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good with hot sauce.
Hollyberry 4 years ago
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