Butternut Squash Potato Pancakes by Jessica Blast
2 cups butternut squash — peeled and grated (1 lb. squash) shopping list
2 cups grated potato — (about 2 medium)
1 medium red onion — grated ( 1/2 cup)
2 tsp. salt
2 cloves garlic — minced
1/4 tsp. grated nutmeg
1Tbs. Brown Sugar
1 large egg — beaten
3 Tbs. unbleached white flour
salt and ground black pepper
vegetable oil for frying
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.