Pumpkin Potato Pancakes are a delightful fusion of flavors and textures. Grated fresh pumpkin and potatoes, combined with a touch of oregano, create a mouthwatering batter that’s pan-fried to golden perfection. Squeezing out excess moisture from the vegetables ensures each pancake is wonderfully crispy. These savory delights can be served as a side dish or a satisfying light meal. Pair them with a dollop of sour cream or applesauce to elevate the experience. Whether you’re looking for a unique twist on pancakes or a way to savor the harvest’s bounty, these Pumpkin and Potato Pancakes are a culinary delight worth savoring.
Pumpkin Potato Pancakes (Latkes)
Pumpkin Potato Pancakes are a delightful savory dish made from freshly grated pumpkin, potatoes, and a hint of oregano, bound together with eggs and flour. These golden, crispy pancakes feature a medley of flavors and textures, from the sweet notes of pumpkin to the earthy goodness of potatoes. They are pan-fried to perfection, creating a satisfying meal or side dish that's perfect for any occasion. Serve them with sour cream or applesauce for an added touch of deliciousness.
Equipment
- 1 Grater
- Knife and cutting board
- large mixing bowl
- Kitchen Towel or Cheesecloth
- Ladle
- Skillet or frying pan
- spatula
- paper towels
- Vegetable Oil
Ingredients
- 2 1/2 cups fresh pumpkin peeled and grated
- 2 1/2 cups potatoes peeled and grated
- 1 small carrot grated
- 1 onion chopped
- 1 tsp oregano
- 2 eggs lightly beaten
- 3 tbsp all-purpose flour
- 1 tbsp salt
- Freshly ground black pepper to taste
- Vegetable oil for frying
Instructions
- Start by grating the pumpkin, potatoes, and carrot. You can use a box grater or a food processor with a grating attachment to make this task easier.
- After grating, place the vegetables in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture. This will help your pancakes hold together better.
- In a large mixing bowl, combine the grated vegetables, chopped onion, oregano, beaten eggs, all-purpose flour, salt, and freshly ground black pepper. Mix everything thoroughly to form a batter.
- Heat a large skillet or frying pan over medium-high heat and add enough vegetable oil to coat the bottom (approximately 2-3 tablespoons).
- Once the oil is hot, use a ladle to scoop the batter and drop it into the skillet, flattening it slightly to form a pancake shape. You can cook several pancakes at once, depending on the size of your skillet.
- Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Make sure the heat is not too high, so the inside of the pancakes cooks through without burning the outside.
- Once the pancakes are cooked, transfer them to a plate lined with paper towels to remove any excess oil.
- Continue this process until all the batter is used up, adding more oil to the skillet as needed.
- Serve the pumpkin and potato pancakes hot, garnished with a dollop of sour cream or a side of applesauce for added flavor. Enjoy your delicious and crispy pancakes!
Notes
- Squeeze Out Moisture: It's crucial to squeeze out as much moisture as possible from the grated vegetables using a kitchen towel or cheesecloth. This will prevent the pancakes from becoming soggy and help them get crispy.
- Season to Taste: Adjust the seasoning to your preference. If you like it spicier, you can add a pinch of cayenne pepper or paprika. Experiment with different herbs and spices for a unique flavor.
- Maintain the Right Heat: Keep the heat on medium to medium-high while frying the pancakes. Too high heat can cause the outside to brown too quickly without thoroughly cooking the inside. Adjust the heat as needed.
- Batch Cooking: You can cook multiple pancakes at once in a larger skillet, but make sure not to overcrowd the pan, leaving enough space between them for easy flipping.
- Keep Pancakes Warm: If you're cooking in batches, you can keep the cooked pancakes warm in an oven preheated to a low temperature, around 200°F (93°C), on a baking sheet.
- Serve with Dipping Sauce: These pancakes are great on their own, but they can be served with various dipping sauces like sour cream, applesauce, or even a yogurt-based sauce for added flavor.
- Customize Toppings: Get creative with toppings like chopped fresh herbs, grated cheese, or a drizzle of honey to make the pancakes your own.
- Leftovers: If you have leftover pancakes, they can be reheated in the oven or a toaster to maintain their crispiness.
Nutrition
Calories: 62kcal | Carbohydrates: 9.3g | Protein: 2.2g | Fat: 2g | Cholesterol: 31mg | Sodium: 330.4mg | Sugar: 1.7g
