Squashed Potato Pancakes
- 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
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).