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

you might also like

comments

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