Sweet Potato and Squash Pancakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Chef Barry Benezra, owner of Chef Bezzie of Miami, FL. I tore this out a newspaper. Ingredients:
1 teaspoon vegetable oil |
2 cups sweet potatoes, unpeeled and shredded, about 1 large |
1 1/2 cups yellow squash, unpeeled and shredded, about 1 large |
1/4 cup onion, shredded, about half a small onion |
2 egg whites |
2 tablespoons fresh chives, chopped |
2 tablespoons all-purpose flour |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon cilantro |
Directions:
1. Heat oven to only 200°F.
2. Spray griddle or 10 inch skillet with nonstick cooking spray; add oil.
3. Heat griddle over medium heat or to 375°F.
4. Mix remaining ingredients.
5. For each pancake, spoon a scant 1/3 cup batter onto hot griddle; flatten slightly.
6. Cook about 5 minutes on each side or until golden brown.
7. Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes.
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