Squashed Potato Pancakes

1 Dec

If you have leftover squash from Thanksgiving then this recipe is a great way to use it up. Kids love pancakes, savory or sweet. Crisp and satisfying, perfect for dipping, these are an easy version of an old standard but with a twist. They are easy to pick up and dip and fun to eat. They are also a great way to get fiber and vitamins in to your kids. This recipe is very forgiving add whatever you’d like, experiment get creative.
They fit perfectly in little hands and have crispy and soft textures for little teeth to sink in to. Super with applesauce, sour cream or BBQ sauce.

This recipe is from my cookbook The Toddler Café

Squashed Potato Pancakes


Makes 12 medium sized pancakes

1 10 ounce box frozen squash, thawed

4 tablespoons flour

1 teaspoon salt

1 teaspoon sugar

1 tsp baking powder

1 egg, beaten

1/2 1 lb bag frozen hash brown potatoes, semi thawed or 2 medium potatoes shredded

Dipping sauce of choice for serving

Vegetable oil

In bowl mix squash and egg well add flour, salt, sugar, and baking powder, with a fork or your hands. Add potatoes continue stirring until combined.

Heat a nonstick sauté pan on medium heat, add oil, place about 2 tablespoons of the mixture in the pan and fry each side about 3 minutes.

Drain on paper towel lined plate.

These can be reheated or held in a 200F oven.

Optional – omit salt and add 1/2 cup French fried onion rings to the batter


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4 Responses to “Squashed Potato Pancakes”

  1. Tots and Plans December 31, 2009 at 2:16 AM #

    I just went on a Toddler Cafe cooking spree today! Did not make these pancakes, but made the Lily Pad Pancakes, delicious! And the Pea and Corn Pops, Peanut Butter Balls, Black Bean Truffles (also so yummy)! Next up is Turkey Lettuce Wraps for dinner. Have made the Waffle Grilled Cheese too!

  2. Liz - Meal Makeover Mom December 28, 2009 at 10:19 PM #

    Your squash latkes look fantastic. Yum. This year, I experimented on my kids with a carrot/parsnip latke. Let's just say they "liked" them but would prefer the good old-fashioned variety next year. That said, your recipe looks terrific.Happy New Year!

  3. Jennifer Carden December 11, 2009 at 5:13 PM #

    Sure, just dice it or shred it so it cook at the same rate as the potato. You can use sweet potato too!

  4. Anonymous December 11, 2009 at 4:59 PM #

    can i do this with fresh par cooked squash too?

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