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:
covered percent of daily need
