All-Natural Scents: Simmering Potpourri | Cook With Amber
Curried Squash Pancakes with Arugula and Apple Salad
Feb 10, 2015
Bright, fresh apples and arugula are the perfect complement to these spiced, crispy squash fritters.
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Prep Time: 0 hours 25
Total Time: 0 hours 40
3 tbsp. flour
1 1/2 tsp. curry powder
medium Butternut Squash
3 tbsp. olive oil
1 tbsp. white wine vinegar
Granny Smith apple
1/2 c. toasted walnuts
- In a large bowl, whisk together the egg, egg white, flour, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Using a food processor fitted with the largest grating attachment, grate the squash, then fold into the egg mixture.
- Working in three batches, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Gently drop 5 spoonfuls of the squash mixture into the skillet (a scant 1/3 cup each). Slightly spread the mixture to create a 3-inch pancake and cook until golden brown, 5 to 6 minutes per side; transfer to a plate. Repeat twice.
- Meanwhile, in a large bowl, whisk together the vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt. Fold in the arugula and apple, and the walnuts, if using. Serve with the squash pancakes.
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Date: 10.12.2018, 00:04 / Views: 64163