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Squash Pancakes

Santiago's picture
Squash Pancakes is an american dish made from squash egg butter.
Ingredients
  Eggs 2 Small
  Flour 1 1⁄2 Cup (24 tbs)
  Vegetable oil/Clarified butter 2 Tablespoon
  Soy sauce 2 Tablespoon
  Red pepper flakes 1 Tablespoon
  Grated ginger 1 Teaspoon
  Peanut butter 1 Tablespoon
  Jalapeno slices 1 Cup (16 tbs)
  Squash 1
Directions

Potato pancakes and the inherent stringy-ness of spaghetti quash made it work like shredded potatos.

First, halve and steam the squash in the oven.

Steamed and looking good:

Tried to press out as much water as possible.

Forgot to take a picture, but I put it in a mixing bowl, added 2 eggs and about 1.5 cups of flour.

Prepare for frying! Use vegetable oil since it has a high smoke point. CLARIFIED butter is OK too.

Fry, flip fry, dry, keep warm.

Pancakes need a sauce too. Why not a spicy Thai peanut sauce?

The thing in the little baggie is grated ginger.

Slop above in to a small sauce pan. Heat it up until it looks really gross. Add water so it looks even worse, then gently heat it until the water incorporates in to the sauce. Continue heating (and stirring) until it's as thick as you want.

Cover the squash pancakes with some spicy Thai peanut sauce and a a few thin slices of Jalapeno.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Milk Product, Vegetable
Interest: 
Kids
Preparation Time: 
25 Minutes
Cook Time: 
80 Minutes
Ready In: 
105 Minutes
Servings: 
2

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