This is the third winter squash recipe posting in a series of 4.

Photo by Noreen R. Frink

Winter Squash and Root Vegetable Pancakes
Serves 6

This recipe is designed for thin-skinned winter squashes like Butternut, Acorn or Delicata.

Ingredients
1 large turnip, peeled and coarsely grated
1 large parsnip, peeled and coarsely grated
1 small rutabaga, peeled and coarsely grated
1 medium yellow onion, finely chopped
1 thin-skinned, small winter squash, peeled and coarsely grated
3 tbs. finely chopped fresh sage or 1 tbs. dried sage
3 large eggs, beaten
½ cup all purpose flour
¼ cup cornmeal
1 tsp. baking powder
1 tsp. kosher salt
Vegetable oil for frying

Procedure
Preheat oven to 200º and put an ovenproof platter in to warm it up.

1. Drain grated turnip, parsnip and rutabaga in paper towel or cheesecloth. Toss with onion, squash, sage and salt.
2. Whisk eggs, flour, cornmeal and baking powder together and mix with vegetables.
3. Heat heavy bottomed skillet over medium heat until sprinkled water “dances” on the surface. Add oil and heat for 1 minute.
4. Using a large mixing spoon, drop pancake batter by the spoonful into the hot fat, spreading the batter flat after each drop. Fry pancakes until they are crisp and brown on one side and then turn them over and cook the other side. Transfer cooked pancakes to heated platter and continue to cook the pancakes in batches until they are done. DO NOT STACK THESE PANCAKES.
5. Serve immediately.