These pancakes are totally delicious with roast chicken, pork or if you like, as a vegetarian meal along with a salad.
Makes 4 Servings
1 squash, either butternut or delicata
¼ cup chopped green onion
1 Tbsp. unbleached flour
¼ tsp. salt
¼ tsp. dried thyme
Pinch of freshly ground black pepper
Vegetable oil for frying
Peel & remove seeds and stringy bits from squash; grate to make about 3 cups; pat dry with paper towels. In a large bowl, whisk together the onion, egg, flour, salt, thyme and pepper. Stir in the squash
Heat a large non-stick skillet over medium heat; brush with some oil. Place ¼ cup of the mixture per pancake in the pan; flatten with a spatula to ½” thickness; cook for about 2 minutes or until golden. Turn over and cook for about 3 minutes longer or until golden brown and crisp. Transfer to a baking sheet, place in a preheated 250 F oven to keep warm while cooking the remaining pancakes.