| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 22
Converted by MM_Buster v2.0l.
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