Squashed Potato Pancakes
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.
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).
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).
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