Instructions: Beat together the puree and eggs. Sift together the flour, baking powder, salt, sugar, and spices. Stir the dry ingredients into the squash mixture. Mix the nuts and bread crumbs, and spread them over a sheet of waxed paper. Spoon a tablespoon of the batter onto the nuts and bread crumbs, turn to coat the other side and flatten the pancake slightly. Fry in 1-inch hot oil (375F.) until golden on both sides.

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