4 c Winter squash; pureed
1 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1 pn Salt
1/4 ts Pepper
1/2 ts Ginger
1/2 ts Nutmeg
1/4 ts Allspice
1/4 ts Cayenne pepper
2 Egg whites
2 ts Unsalted butter
1 1/2 c Buttermilk
3 tb Chives
1 tb Olive oil
Combine all the dry ingredients and set aside. In large mixing bowl,
combine egg whites and squash until thoroughly mixed. Add softened butter.
Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk. Continue
adding dry ingredients and buttermilk until it is all thoroughly mixed into
the water. Add chives. Chill batter in refrigerator for 30 minutes. Heat
oil in skillet. Form “cakes” out of squash batter and saute until evenly
browned on both sides. Serve immediately. Makes 12 cakes.
Yields
12 Servings