Butternut Squash Pancakes (9) Recipe

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   20 PANCAKES OVO-LACTO

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   These crisp little pancakes are great with a dollop of lowfat sour cream, applesauce or possibly even salsa.

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   To speed preparation, grate the vegetables using the shredding disc of a food processor.

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   In colander in sink, combine grated squash, potatoes and onion.

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   Add in slat and toss to blend.

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   Let stand 15 min, pressing vegetables several times to extract as mush liquid as possible.

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   Preheat oven to 200 degrees.

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   Transfer squash mix to medium bowl.

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   Stir in garlic, sage, nutmeg and egg till well combined.

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    Add in flour and freshly grnd pepper to taste and mix well.

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    In large, heavy skillet, heat about 1/8-inch oil over medium heat till warm but not smoking.

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    Using large Tbsp., drop mix into oil Cook till well browned, turning once, 1 to 3 min per side.

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    Drain on paper towels.

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    Transfer pancakes to ovenproof plate and keep hot in oven while you cook remaining pancakes, adding more oil as needed.

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    Serve warm.

* Per serving · 4 servings · Values may vary.