Subject: Potato & Squash Pancakes?
Newsgroups: rec.food.cooking

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From: Jill McQuown
Date: Thu, 4 Nov 2004 10:02:00 -0600
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I love making potato pancakes from about 3 cups leftover chilled mashed potatoes. Normally I add some finely minced onion and garlic, an egg and a little flour as needed. I pan fry them in butter or a mixture of butter melted in a little oil, until golden brown on each side.

Yesterday I wondered about perhaps adding some leftover roasted butternut squash pulp to the potato mixture. When I roast the squash for my soup I roast it cut-side down. Excess water leaches out leaving a rather dry pulp. Seems to me this might be a tasty blend with the potatoes. Sorta like 'harvest' potato pancakes.

I was going to try it last night with a small bit of squash and just a little of the potatoes. I got side-tracked. So I'm putting out feelers to see what you think or if any of you have tried this. And, even if you haven't tried it, what seasonings? I'm definitely avoiding the typical 'pumpkin pie' spices (I don't want these to taste like pie). I use tarragon in my squash soup. Ginger or curry powder might be nice, but I don't want to season them too heavily.

As of right now these are totally hypothetical. Any suggestions?

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From: Matthew Venhaus (matthewvenhaus at hotmail.com)
Date: Thu, 4 Nov 2004 09:44:28 -0700
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I made pumpkin soup with curry last night. Very good combination.

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From: Chef R. W. Miller (chef_rwmiller at sbcglobal.net)
Date: Thu, 04 Nov 2004 22:02:19 GMT
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These easy to make, savory potato pancakes combine mashed potatoes, crunchy fennel and mashed acorn squash - great as a main course. Serves 4

1/4 lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. fennel, chopped
1/4 lb. acorn squash, peeled, deseeded, diced, boiled and mashed dry
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 tsp. borage, chopped
1/4 cup sunflower oil

Using a food processor, combine mashed potatoes, acorn squash, eggs, flour, salt, black pepper and borage until a dough ball forms. Fold in fennel.

Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until 1/4" thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.

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From: lynngiff at i29.net (Lynn Gifford)
Date: 4 Nov 2004 21:25:42 -0800
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I make "potato pancakes" (latkes) with grated raw potatoes. Sometimes I make them with half white potatoes and half sweet potatoes. They're really good. You can also make them with zuchinni, I certainly don't see why you couldn't make your "mashed" potato pancakes with half potato half squash.
Lynn from Fargo