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.
- 1/2 pound white squash, quartered, peeled and seeded
- 4 scallions, with 3 inches of green tops
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons flour
- Plain blended oil
- Butter or margarine (optional)
- Sour cream (optional)
FOR PREPARATION AND COOKING:
Chop up the squash and scallions in a food processor. Add the egg, baking powder, salt, pepper and 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 - 2 minutes on each side. Drain on paper towels.
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 boiler 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.
nutrition information per serving
74 calories; 5g total fat; 35mg cholesterol; 290mg sodium; 5g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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