|
|
|
|
|
|
|
Active Time: 10 Minutes
Total Time: 10 Minutes
|
| As a child I didn't like potato pancakes. Why? Pure perversity, because Tsuni's were delicious. She concocted this dish for me from white pattypan squash. I loved it. So did everyone else. I had to fight them off to get enough for myself. |
RECIPE INGREDIENTS
|
|
|
DIRECTIONS
FOR PREPARATION AND COOKING:
Chop up the squash and scallions in a food processor. Add the egg, baking powder, salt, pepper, flour, and blend until smooth.
Heat the oil over medium heat. Immediately drop the squash mixture by tablespoonful in the hot oil. You have to cook this as soon as it's blended; otherwise the batter gets watery. Fry for 1 1/2 to 2 minutes on each side. Drain on paper towels.
|
FOR SERVING:
Keep warm in a double boiler. These pancakes swell because of the baking powder; then they sink. My mother preferred them when they'd sunk, so she put them in a double broiler and dressed them with dabs of butter or margarine for better flavor. They are wonderful with sour cream.
|
Credit: By Myra Chanin
|
|
Recipe reprinted by permission of Dell Publishing. All rights reserved.
Date Added: 01/01/2008
|
|
| Part of These Recipe Collections |
Find Similar Recipes » |
|
|
|
|
|
|
Nutrition Facts per Serving
Yield:
|
|
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
|
|
