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