Serves 6
60 min
Pumpkin Potato Latkes
Recipe GLPR93cd284a7da959
Crispy pan-fried potato and pumpkin fritters with a tender interior. These golden latkes combine grated russet potatoes and pumpkin puree with sautéed onions and eggs, then are shallow-fried until the edges are lacy and caramelized. A delicious vegetarian main course that celebrates fall flavors with a traditional Jewish cooking technique.
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Ingredients
2½ pounds russet potatoes, peeled and grated
7 oz canned pumpkin puree
1 small white onion, grated
2 large eggs, lightly beaten
4 tablespoons all-purpose flour
1 tablespoon kosher salt
freshly ground black pepper
vegetable oil for frying
Directions
Peel the russet potatoes and grate them on the large holes of a box grater. Place the grated potatoes in a bowl of ice water and let them soak for 10 minutes to remove excess starch, then drain thoroughly in a fine-mesh strainer, pressing gently to remove as much moisture as possible.
Grate the white onion on the medium holes of a box grater.
In a large bowl, combine the drained potatoes, pumpkin puree, grated onion, beaten eggs, flour, salt, and black pepper. Mix until just combined; do not overmix.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers and is hot but not smoking, approximately 2–3 minutes.
Using a 1/4-cup measure or tablespoon, carefully drop portions of the potato mixture into the hot oil, gently flattening each latke to about 1/4-inch thickness with the back of the spatula.
Fry for 4–5 minutes on the first side until the bottom is golden brown and crispy with lacy edges, then flip and fry for another 3–4 minutes until the second side is golden brown and the latkes are cooked through.
Transfer the finished latkes to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil to the pan as needed between batches, maintaining the proper temperature.
Serve the latkes warm and enjoy immediately.
