Instructions: 20 PANCAKES OVO-LACTO

These crisp little pancakes are great with a dollop of sour cream, applesauce or even salsa. To speed preparation, grate the vegetables using the shredding disc of a food processor.

In colander in sink, combine grated squash, potatoes and onion. Add slat and toss to blend. Let stand 15 minutes, pressing vegetables several times to extract as mush liquid as possible.

Preheat oven to 200 degrees. Transfer squash mixture to medium bowl. Stir in garlic, sage, nutmeg and egg until well combined. Add flour and freshly ground pepper to taste and mix well.

In large, heavy skillet, heat about 1/8-inch oil over medium heat until hot but not smoking. Using large tablespoon, drop mixture into oil Cook until well browned, turning once, 1 to 3 minutes per side. Drain on paper towels.

Transfer pancakes to ovenproof plate and keep warm in oven while you cook remaining pancakes, adding more oil as needed. Serve hot.

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