Today I bring Butternut Squash-Potato Pancakes; these are really delicious little savory pancakes and if you serve them with a big salad it could be a perfect dinner for two. These were really, really good and also convinced my dear husband Ron that yes, winter squash is delicious....
The picture - as it seems to happen to me way to happen in the fall - does not give it credit, but they are soooo...good :)
Butternut Squash-Potato Pancakes
- 2 C raw, grated peeled potatoes {about 12 oz. peeled raw potatoes}
- 1 medium onion grated
- app. 1-1/2 lb. butternut squash {to yield 2 C packed grated peeled butternut squahs}
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
- 2 Tb flour
- Canola Oil for frying
- 1 medium onion, sliced
- 4 Tb Balsamic Vinegar
- 2 Tb water
- Place grated potatoes, and grated onions in a colander. Leave it there for about 30 minutes and let the water drain out into a bowl.
- Grate the butternut squash while the potatoes are draining.
- Squeeze the liquid out of the potato onion mixture then mix them under the grated butternut squash.
- Add salt, paprika, pepper and paprika combine well. Then add flour combining it well into the dough {you may need to add a little more flour if it is too wet}.
- Heat a good amount of Canola Oil into a deep frying pan and when hot add about 1/4 C of dough for each pancake to the pan. Be sure not to overcrowd the pan - I fried up 4 at a time.
- When the pancakes begins to brown, flip pancake to the other side. Add more oil if necessary.
- When both sides are fried crispy, set them on the prepared baking sheet and place into the oven until you are ready to serve.
- Repeat step 5 - 7 until you have used up the dough.
- When all pancakes are made, add the sliced onions to the pan and sauté until they are soft {you may have to add a little more oil}.
- Once the onions are soft, add the balsamic vinegar to the pan and let it reduce for about 5 - 10 minute, stirring occasionally.
- Add water if needed.
