How to Make Potato Pancakes With Squash
The potato pancake is a classic dish from many European cultures. They’re easy to make, inexpensive and filling! They can be served as a main course or snack. They are also a great way to use up leftover potatoes!
The traditional potato pancake is made with grated potato, onions and eggs. Eggs bind the mixture and make them easier to fry, but if you don’t have an egg available or need to make dairy-free potato pancakes, omit this ingredient.
You can also grate the potatoes and onion in a food processor, which will save you time and energy. Or, you can grate them by hand, though it will take some time!
It’s important to grate the potatoes and onions as finely as possible, so they have a more pronounced texture when fried. Using a grater will give you Butternut Squash Potato Cakes that have a finer texture and will taste a lot smoother than shredded potatoes and butternut squash.
Squash potato cakes, pancakes or patties are a delicious and healthy addition to any meal. They’re crispy on the outside and soft on the inside, and they’re a great substitute for hash browns!
To prepare the potato, onion and zucchini mixture, place the vegetables in a large bowl. Add the egg, flour, and salt and pepper to taste (I usually add 1 teaspoon salt and 1/2 teaspoon pepper). Mix until combined and well incorporated. If the batter seems too wet, add more flour as needed until the dough is thick and stiff enough to form into pancakes.
Drain the potatoes and zucchini thoroughly before combining them with the egg and flour. This will help remove as much of the liquid as possible so that the batter will hold together better when fried. If you’re not using a strainer, press down on the veggies with a spatula or large spoon to squeeze out all of the excess water.
When the potatoes and zucchini have cooled down, add the remaining ingredients and stir well to combine. Season with a bit of salt and pepper to taste, and serve immediately!
If you’re making this recipe for the holidays, you may want to consider serving it as a side with roast turkey or pork. They’re also a good accompaniment to chicken stew, a hearty soup or just a snack!
You can store these potato pancakes in the fridge for up to 2 days. To reheat them, heat a small amount of oil in a frying pan over medium-high heat. Fry them for about 3 minutes per side, until crisp and golden brown.
They’re best eaten right from the frying pan, but you can also freeze them and reheat them in a hot oven for about 5 to 10 minutes until they’re crispy again.
It’s recommended to make these potato pancakes the day they’re made, but you can also store them in the refrigerator for a few hours before preparing. If you’re planning to reheat the pancakes in the oven, preheat it before adding the pancakes, otherwise they’ll start to deflate once they come out of the oven.