Buttercup Squash and Potato Pancakes


2 cups Peeled and Grated Buttercup squash

2 cups Grated Local Potato

1 Onion, Grated

1 T Salt

1 t dried sage

½ t ground nutmeg

1 large egg, beaten

¼ Cup flour

Salt and Pepper To Taste

Vegetable/Canola oil for frying



Combine Squash, Potato, Onion and 1 T Salt in Strainer or Colander and squeeze and drain for 5 minutes. Getting your hands dirty at this stage will not only feel good but minimize moisture in our cakes, which leads to soggy cakes that want to stick to the pan. Place in a mixing bowl with all other ingredients except for the oil. Heat oil in a pan over direct heat until smoking and scoop mixture into hot oil, press with spatula, preferably one that won’t melt. Reduce heat to medium, flipping the cute little cakes as needed until crispy on the outside and fully cooked on the inside, roughly 10 minutes. This could be breakfast or an appetizer served with local apple sauce and a seasonally appropriate beer, one of which should be poured over the completed pancakes, the other poured into your mouth.



Adrian Baldwin, NAPA Wood Fired Pizzeria

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