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5Ingredients
20Minutes
60Calories
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Ingredients
US|METRIC
15 SERVINGS
- 5 cups butternut squash (shredded, lightly packed, See Kelly’s Note)
- 2/3 cup all purpose flour
- 2 large eggs (lightly beaten)
- 1 1/2 Tbsp. fresh sage (minced)
- vegetable oil
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Directions
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol30mg10% |
Sodium10mg0% |
Potassium180mg5% |
Protein2g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A100% |
Vitamin C15% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Pritesh Amin 4 years ago
Turned out horrible. Fritters kept falling apart and did not taste good at all.
Eric K. 9 years ago
It is very good. However, I did a variation of our eggplant (savory) pancakes with this one. Very simple:
1) Clean, peel, and cut squash in 3/4" cubes and boil in lightly salted water until just fork tender. Drain water from the squash pot, but leave the squash in the pot it was cooed in.
2) Saute 1/2 onion, chopped until they start to turn translucent.
3) Combine the squash, onion, 3T flour, 1 egg, S & P to taste, in the pot the squash were cooked in and mix well, but GENTLY, so as not to break up the squash.
4) Spray or lightly oil a griddle or fry pan and, with a 1/4c measuring cup, put the mixture onto the griddle or in the fry pan. Flatten with a fork and do not crowd them.
5) When pancakes are lightly browned on one side, flip over and cook until lightly browned on that side.
6) Remove from the cooking surface to paper toweling and lightly salt.
7) Add next batch to freshly oiled cooking service and repeat the process.