Butternut Squash Pancakes

Need a dairy free and lacto ovo vegetarian morn meal? Butternut Squash Pancakes could be an excellent recipe to try. For $1.99 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 1. One portion of this dish contains about 23g of protein, 7g of fat, and a total of 570 calories. It is brought to you by Vegetarian Times. 58 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up vegetable oil, potato, ground pepper, and a few other things to make it today. Overall, this recipe earns a tremendous spoonacular score of 97%. Try Butternut Squash Pancakes, Butternut Squash Pancakes, and Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter for similar recipes.

Servings: 1

 

Ingredients:

2 cups peeled and grated butternut squash (1 lb. squash)

1 tsp. dried sage

1 large egg, beaten

2 cloves garlic, minced

Salt and ground black pepper

¼ tsp. grated nutmeg

2 cups grated potato (about 2 medium)

1 medium red onion, grated (½ cup)

2 tsp. salt

3 Tbs. unbleached white flour

Vegetable oil for frying

Equipment:

colander

bowl

frying pan

spatula

Cooking instruction summary:

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.

 

Step by step:


1. Place squash, potatoes and onion into a colander.

2. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water.

3. Transfer vegetables to a medium bowl.

4. Add garlic, sage, nutmeg and egg and mix thoroughly.

5. Add flour and season with salt and pepper and mix thoroughly.

6. 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.

7. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary.


Nutrition Information:

Quickview
337k Calories
13g Protein
7g Total Fat
59g Carbs
58% Health Score
Limit These
Calories
337k
17%

Fat
7g
11%

  Saturated Fat
3g
19%

Carbohydrates
59g
20%

  Sugar
10g
11%

Cholesterol
186mg
62%

Sodium
4738mg
206%

Get Enough Of These
Protein
13g
26%

Vitamin A
30079IU
602%

Vitamin C
66mg
81%

Manganese
1mg
51%

Selenium
26µg
39%

Vitamin B6
0.71mg
36%

Potassium
1229mg
35%

Fiber
8g
32%

Vitamin E
4mg
32%

Folate
124µg
31%

Magnesium
120mg
30%

Vitamin B1
0.37mg
25%

Phosphorus
247mg
25%

Vitamin B5
2mg
21%

Calcium
210mg
21%

Iron
3mg
20%

Vitamin B2
0.33mg
19%

Vitamin B3
3mg
19%

Copper
0.34mg
17%

Vitamin K
16µg
15%

Zinc
1mg
10%

Vitamin B12
0.45µg
7%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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