Chivey Squash Cakes

Name: Chivey Squash Cakes
Yield: 12
Cuisine: Fusion
Ingredients: winter squash; flour; baking powder; baking soda; salt; black pepper; ginger; nutmeg; allspice; cayenne pepper; eggs; butter; buttermilk; chives; vegetable oil

Submitted by lindy_47243

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

YIELD

12 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

CUPS WINTER SQUASH
pureed *

CUP ALL-PURPOSE FLOUR

1 ½

TEASPOON BAKING POWDER

TEASPOON BAKING SODA

X SALT
pinch *

TEASPOON BLACK PEPPER

TEASPOON GINGER

TEASPOON NUTMEG

TEASPOON ALLSPICE

TEASPOON CAYENNE PEPPER

EACH EGGS
whites

TEASPOONS BUTTER
unsalted

1 ½

CUP BUTTERMILK

TABLESPOONS CHIVES
fresh, chopped

TABLESPOON VEGETABLE OIL
olive

Directions

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 ⅓ of the dry ingredients and ½ 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 sauté until evenly browned on both sides. Serve immediately.

Makes 12 cakes.