Spiced Squash Pancakes

Plain yogurt mixed with chopped fresh cilantro is delicious alongside these pancakes.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Spiced Squash Pancakes

Photography: Standard

Source: Everyday Food, January/February 2012

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, minced
  • 2 small jalapenos, seeded and minced
  • 3 tablespoons minced peeled fresh ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 3 cups Roasted Spaghetti Squash, patted dry
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour (spooned and leveled)
  • Nonstick cooking spray

Directions

  1. Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.

  2. Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

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