Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, October 29, 2015

Crispy Squash Pancakes

Peel and seed a small butternut squash then grate into a bowl using the big holes of a box grater. Next, stir in a few chopped scallions, a quarter cup of flour, a teaspoon of baking powder, a lightly beaten egg, and salt and pepper to taste. When you’re ready heat some vegetable oil in a nonstick pan and using the palm of your hand flatten a scoop of the squash mixture into a large spoon then slide the formed mound into the hot oil, repeat until the pan is full but not overcrowded.

Cook until the bottoms are golden then flip and flatten as best you can with a spatula. Continue cooking for another few minutes until equally golden and crispy on both sides then drain on brown paper bags or paper towels and serve with lemon, sour cream, or yogurt. These also work well if you wanted to prepare beforehand and reheat in the oven. And as always, they’ll taste better if you use a locally grown squash.

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