Butternut Squash Potato Pancakes
6 servings
30 minutes
Potato pancakes with butternut squash are a refined dish of Russian cuisine that harmoniously combines the tenderness of potatoes with the sweet, nutty flavor of butternut squash. This culinary wonder has its roots in Slavic culinary traditions, where vegetable dishes have always held a special place. The pancakes are crispy on the outside and soft on the inside, and the addition of sage and nutmeg gives them a savory aroma. They can be served as a standalone dish with sour cream or spicy sauces or as a side to meat or vegetable stews. This recipe is perfect for the autumn-winter season when squash becomes especially sweet and warm, hearty dishes provide comfort and enjoyment.
1
Chop the pumpkin, potato, and onion in a food processor or grate them on a fine grater. Place the vegetables in a colander, add salt, mix, and let the juice drain for 15 minutes. Then squeeze the mixture.
- Butternut squash: 1 piece
- New potatoes: 2 pieces
- Sweet red onion: 1 head
- Salt: 2 teaspoons
2
Transfer the vegetable mixture to a bowl. Add minced garlic, sage, nutmeg, and beaten egg. Mix thoroughly. Add flour to the vegetables, season with salt to taste, and add pepper.
- Garlic: 2 cloves
- Dried sage: 2 teaspoons
- Ground nutmeg: 0.3 teaspoon
- Chicken egg (large): 1 piece
- Coarse-ground flour: 3 tablespoons
- Salt: 2 teaspoons
- Ground black pepper: to taste
3
Heat a sufficient amount of oil in a thick-bottomed pan. Using a tablespoon, place portions of dough, slightly press with a spatula, and fry until golden brown (1 to 3 minutes on each side) over medium heat.
- Vegetable oil: 100 ml
4
Fry the pancakes in batches, adding oil. Do not allow the pancakes to cool.
- Vegetable oil: 100 ml
