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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Squashed Potato Pancakes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Squashed Potato Pancakes Empty Squashed Potato Pancakes

    Post by Lobo Tue 19 Jan 2016, 11:26 pm

    Squashed Potato Pancakes Img11l
    Squashed Potato Pancakes
    Squashed Potato Pancakes Translucent
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 4
    Crisp and satisfying, and perfect for dipping, these are an easy version of the old standard potato pancake. Adding squash gets kids used to a more complex flavor other than just starchy potato, and it also gives a little crunch and a little squish with each bite. Make them kid-size and they will be perfect for little hands. These are super served with applesauce, barbecue sauce or sour cream.






    • 10

    Ingredients:


    • 1 box (10 ounces) frozen squash, thawed
    • 1 egg, beaten
    • 1/4 cup all-purpose flour
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar
    • 1 teaspoon baking powder
    • 8 ounces frozen hash-brown potatoes, semithawed (about 10 minutes out
        of the freezer)
    • Vegetable oil for frying
    • Applesauce for serving

    Directions:

    In a large bowl, mix the squash and egg together well. Add the flour, salt, sugar and baking powder and stir with a spatula. Add the potatoes, stirring until combined.

    Heat a nonstick sauté pan over medium heat, and add enough oil just to cover the bottom of the pan. When the oil is shimmering, portion about 2 tablespoons of the potato mixture into the pan and fry on each side until browned, about 6 minutes total. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter and serve when the pancakes have cooled slightly. Serve with a cup of applesauce for dipping.

    The pancakes can be refrigerated, well covered, for up to 2 days and reheated in a warm (250°F) oven. Makes 12 medium pancakes.

    Variation: Omit the salt and add 1/2 cup French-fried onion rings to the batter with the dry ingredients.

    Toddler Tip: Ask your child to take a bite and tell you what they think the shape looks like, such as a bird, a boat or a fish.

    Adapted from The Toddler Café, by Jennifer Carden (Chronicle Books, 2008).

      Current date/time is Thu 28 Mar 2024, 1:14 pm