The best delicious Butternut Squash Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butternut Squash Pancakes recipe today!
Hello my friends, this Butternut Squash Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Butternut Squash Pancakes is amazingly delicious, and addictive, everyone will be asking for more Butternut Squash Pancakes.
What Makes This Butternut Squash Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butternut Squash Pancakes.
Ready to make this Butternut Squash Pancakes Recipe? Let’s do it!
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2 c Peeled and grated butternut
-squash; (1 lb. squash)
2 c Grated potato; (about 2
-medium)
1 md Red onion; grated (1/2 cup)
2 ts Salt
2 Cloves garlic; minced
1 ts Dried sage
1/4 ts Grated nutmeg
1 lg Egg; beaten
3 tb Unbleached white flour
Salt and ground black pepper
Vegetable oil for frying
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 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.
Yields
1 servings
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