Squash & Potato Pancakes With Homemade ApplesaucePosted: July 14, 2011
I found this yummy recipe in Jennifer Carden’s The Toddler Cafe – fast, healthy, and fun ways to feed even the pickiest eater. My beautiful sister (in law) gifted this book to us for fun ideas even though our daughter is a pretty adventurous eater – she’ll try just about anything. I made a few adjustments to the recipe and will indicate where.
One 10-ounce box frozen squash, thawed (I used peeled and shredded small yellow summer squash and small zucchini – sauteed until soft, strained and liquid reserved).
1/4 C all-purpose flour (I used whole wheat)
1 tsp kosher salt
1 tsp sugar (I didn’t use)
1 tsp baking powder
8 ounces frozen hash-brown potatoes, semi-thawed (about 10 minutes out of freezer – next time I will try shredded sweet potatoes)
vegetable oil for frying
applesauce for serving (I made quickly while squash was sauting – just 3 tart apples – organic Pink Lady and Granny Smith, steamed then blended in food processor. I added some of the squash liquid to thin the applesauce.
In a large bowl, mix cooled squash with beaten egg. Next add in flour, salt, sugar, baking powder. Add shredded potatoes and stir. Heat nonstick pan over medium heat and add just enough oil to to cover bottom of pan (I used sparingly and worked fine). Jennifer suggests portioning out about 2 Tb mixture into pan and fry on each side until browned (it’s a good idea to press mixture with spatula to thin out). Remove and drain on paper towel.