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Squash Pancakes Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Vegetable oil/Clarified butter||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Red pepper flakes||1 Tablespoon|
|Grated ginger||1 Teaspoon|
|Peanut butter||1 Tablespoon|
|Jalapeno slices||1 Cup (16 tbs)|
Calories 638 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 160.7 mg53.6%
Sodium 1094 mg45.6%
Total Carbohydrates 84 g27.8%
Dietary Fiber 7.2 g28.6%
Sugars 4.9 g
Protein 21 g41.1%
Vitamin A 16.2% Vitamin C 54.7%
Calcium 6.6% Iron 33.8%
*Based on a 2000 Calorie diet
First, halve and steam the squash in the oven.
Steamed and looking good:
Tried to press out as much water as possible.
Forgot to take a picture, but I put it in a mixing bowl, added 2 eggs and about 1.5 cups of flour.
Prepare for frying! Use vegetable oil since it has a high smoke point. CLARIFIED butter is OK too.
Fry, flip fry, dry, keep warm.
Pancakes need a sauce too. Why not a spicy Thai peanut sauce?
The thing in the little baggie is grated ginger.
Slop above in to a small sauce pan. Heat it up until it looks really gross. Add water so it looks even worse, then gently heat it until the water incorporates in to the sauce. Continue heating (and stirring) until it's as thick as you want.
Cover the squash pancakes with some spicy Thai peanut sauce and a a few thin slices of Jalapeno.