Butternut Squash Rösti Cakes

Adding shredded butternut squash to mini potato pancakes adds a touch of sweetness and a nice orange hue.

  • Total Time:
  • Servings: makes 4 dozen mini cakes

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  • One 1-pound butternut squash neck, peeled and coarsely shredded in a processor
  • 1 1/2 pounds baking potatoes, peeled and coarsely shredded in a food processor
  • 1/2 cup cornstarch
  • 2 large eggs
  • 1/2 cup minced onion
  • Salt
  • Cayenne pepper
  • Vegetable oil, for frying
  • Sour cream, salmon caviar and chives, for garnish

How to make this recipe

  1. In a bowl, combine the shredded squash and potatoes with the cornstarch, eggs and onion and season with salt and cayenne. In a large nonstick skillet, heat 1/8 inch of oil until shimmering. Add 2-tablespoon-size mounds of the mixture to the skillet and cook over moderate heat, turning once, until golden and cooked through, 4 to 5 minutes. Drain on paper towels and repeat, adding more oil to the skillet as needed and wiping out the pan occasionally. Top the rösti cakes with sour cream, caviar and chives and serve hot.

Make Ahead

The fried cakes can be kept at room temperature for 4 hours. Recrisp in a warm oven.

Contributed By Photo © Chris Court Published November 2012

493945 recipes/butternut-squash-rosti-cakes 2013-12-06T23:14:32+00:00 Grace Parisi fall|frying|thanksgiving|appetizers-starters|12|20-for-a-crowd|fast|staff-favorite november-2012 recipes,butternut-squash-rosti-cakes 493945

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