Monday, December 2, 2013

Butternut Squash-Potato Pancakes {#12WksWinterSquash #Vegan}

Happy after Thanksgiving Monday!  Did you enjoy some winter squash dishes?  Yes - oh, please do let me know and if you blogged feel free to add your post to the Linky below.  Why?!  Glad you asked because we are have now entered week number 5 of 12 weeks of Winter Squash the great event hosted by Heather and Joanne.

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
***Preheat oven to 350 F and prepare a baking sheet with parchment paper***
  1. 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.
  2. Grate the butternut squash while the potatoes are draining.  
  3. Squeeze the liquid out of the potato onion mixture then mix them under the grated butternut squash.
  4. 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}.
  5. 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.
  6. When the pancakes begins to brown, flip pancake to the other side.  Add more oil if necessary.
  7. When both sides are fried crispy, set them on the prepared baking sheet and place into the oven until you are ready to serve.
  8. Repeat step 5 - 7 until you have used up the dough.
  9. 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}.
  10. Once the onions are soft, add the balsamic vinegar to the pan and let it reduce for about 5 - 10 minute, stirring occasionally.
  11. Add water if needed.
Adapted from recipe found at Essen + Trinken
To serve, place Butternut Squash - Potato Pancakes on a plate and top with the onions, and optional parsley for color :)

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