nutritional information

Per Pancake:

  • Calories: 37
  • Protein: 1 g
  • Total Fat: 1 g
  • Carbohydrates: 7 g
  • Cholesterol: 11 mg
  • Sodium: 218 mg
  • Fiber: 2 g

Butternut Squash Pancakes

Butternut Squash Pancakes

20 pancakes

Butternut squash adds a sweet flavor to these potato pancakes. They’re delicious served with applesauce.
  • 2 cups peeled and grated butternut squash (1 lb. squash)
  • 2 cups grated potato (about 2 medium)
  • 1 medium red onion, grated (½ cup)
  • 2 tsp. salt
  • 2 cloves garlic, minced
  • 1 tsp. dried sage
  • ¼ tsp. grated nutmeg
  • 1 large egg, beaten
  • 3 Tbs. unbleached white flour
  • Salt and ground black pepper
  • Vegetable oil for frying
  1. 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.
  2. 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.
  3. 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.
December 1998

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comments

these are fantastic - I used only a little oil to cook and that worked fine. Still came out crispy.

Marjorie Austin - 2014-02-24 02:35:37

Love this recipe! It is easy and I have already revised it for left over squash! Since I can use it with frozen squash, I was able to just pick the rest of the squash from the garden, bake it up, freeze it, and now I make these throughout the winter and I didn't have to let my squash in the garden go to waste! Yeah! (Squash was overrunning my garden) I can use this with all of my squash!

Natalie - 2010-12-25 05:14:57