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Recipe
Butternut Squash Pancakes Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 593g | |
| Calories 408 | |
| Calories from Fat 25 | 6% |
| Total Fat 3.04g | 4% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4819mg | 201% |
| Potassium 1951mg | 56% |
| Total Carbs 90.72g | 24% |
| Dietary Fiber 11.7g | 39% |
| Sugars 11.3g | 8% |
| Protein 10.1g | 16% |
Ingredients Convert Measures
- 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
- 20 PANCAKES OVO-LACTO
- Butternut squash adds a sweet flavor to these potato pancakes. They're delicious served with applesauce.
- 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.
- 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.
- 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.
