Butternut Squash Pancakes (9) Recipe

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Servings: 12

Ingredients

Cost per serving $0.16 view details
  • 2 c. uncooked butternut squash, peeled and grated
  • 2 c. grated potato baking potatoes, (about 2 medium)
  • 1/2 c. grated red onion
  • 2 tsp salt
  • 2 med garlic cloves, chopped
  • 1 tsp dry sage
  • 1/4 tsp grated nutmeg
  • 1 lrg egg, beaten
  • 3 Tbsp. unbleached all-purpose flour vegetable oil for frying

Directions

  1. 20 PANCAKES OVO-LACTO
  2. These crisp little pancakes are great with a dollop of lowfat sour cream, applesauce or possibly even salsa. To speed preparation, grate the vegetables using the shredding disc of a food processor.
  3. In colander in sink, combine grated squash, potatoes and onion. Add in slat and toss to blend. Let stand 15 min, pressing vegetables several times to extract as mush liquid as possible.
  4. Preheat oven to 200 degrees. Transfer squash mix to medium bowl. Stir in garlic, sage, nutmeg and egg till well combined. Add in flour and freshly grnd pepper to taste and mix well.
  5. In large, heavy skillet, heat about 1/8-inch oil over medium heat till warm but not smoking. Using large Tbsp., drop mix into oil Cook till well browned, turning once, 1 to 3 min per side. Drain on paper towels.
  6. Transfer pancakes to ovenproof plate and keep hot in oven while you cook remaining pancakes, adding more oil as needed. Serve warm.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 54g
Recipe makes 12 servings
Calories 41  
Calories from Fat 5 12%
Total Fat 0.57g 1%
Saturated Fat 0.23g 1%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 396mg 17%
Potassium 168mg 5%
Total Carbs 7.89g 2%
Dietary Fiber 1.0g 3%
Sugars 1.04g 1%
Protein 1.39g 2%
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