Carly’s Holiday Menu: Not Your Mom’s Potato Pancakes

Not your Mom’s Potato Pancakes

• 1 Large baking potato
• 1/4 lb. (about 2 cups chunked) butternut squash
• 1 Shallot
• 1 Egg
• 1 Tablespoon all purpose flour
• 1/2 Teaspoon salt
• 1/2 Teaspoon za’atar plus extra for topping
• 1/4 Teaspoon black pepper
• Canola oil for frying Labneh for topping

Preparation

1. You can grate the shallot, potato and squash by hand on a box grater but it’s easier to use the grating attachment on a food processor. Begin with the shallot, then the squash and then the potato.

2. Transfer the grated vegetables to a large bowl and mix in the egg, flour, salt, za’atar and pepper.

3. Heat the canola oil in a large skillet or cast iron pan. Drop spoonfuls of the batter into the pan. I made mine about 3″ but you can make them smaller or larger. Fry on medium heat for about 5 -7 minutes on each side or until the pancakes are a light golden brown. Repeat until you’ve used all the batter. You can keep the pancakes warm in a 350 degree oven until the whole batch is cooked and you’re ready to serve.

4. Top with a dollop of labneh and an additional sprinkling of za’atar.