This really easy Potato Latkes recipe will exceed your highest expectations. Pancakes are so tender and filled with pumpkin!
Potato latkes are highly popular in my country. Growing up, my mother always made them. It was one of my favorite meals, actually. A nice dollop of sour cream on top and you are ready to go! I was always licking my plate clean when having these simple but heavenly tasting little guys. Ah, memories!
Now I make latkes by myself and I still love them. My lovely husband is also a fan. Of course they can’t compare with the ones my mother used to make… But I am trying!
Talking about my mother, she gave me this great looking pumpkin few days ago. She has a small garden where she grows vegetables and fruits. Sadly, I don’t have a garden for myself yet. But I definitely will sometime in the future because nothing beats fresh produce!
It’s pumpkin season right now and I am happy about it because this vegetable always gives me a great inspiration in so many ways… Especially in the kitchen. I love adding it to various dishes even in the ones where it is not necessary. Oops. I am still drooling over these pumpkin empanadas!
So with the pumpkin on my hands I started thinking what to do with it. Almost immediately the idea to mix pumpkin and potatoes and make my favorite latkes was born in my head. Like it was programmed in me somehow. No wonder – many years of stuffing them in my mouth did the job!
Believe me – they are GOOD. And so EASY, really. Few minutes of work in the kitchen and you will be savoring this seasonal goodness. Sour cream or yogurt lifts them to another level. Try it out and tell me how you loved them!
- 2½ cups fresh pumpkin (peeled and grated)
- 2½ cups peeled and grated potatoes
- 1 small carrot, grated
- 1 onion, chopped
- 1 teaspoon dried oregano
- 2 eggs, lightly beaten
- 3 tablespoons all purpose flour
- 1 tablespoon salt
- freshly ground black pepper (to taste)
- vegetable oil for frying
- Peel and grate the potatoes and pumpkin on the large holes of box grater (or in a food processor). Put grated vegetables into a large colander, sprinkle with salt and let it sit until the excess water drains (for about 10 minutes).
- In a separate bowl, peel and grate a carrot.
- Chop the onion finely.
- In the large bowl, whisk together eggs, flour, dried oregano, salt and pepper. Stir in all grated vegetables, chopped onion and mix thoroughly.
- In a large non-stick pan, heat the oil over medium-high setting. When it is hot, drop large spoonfuls of the mixture into a pan. Brown on one side, flip carefully, and brown on the other. Let latkes drain on paper towels.
- Serve hot garnished with sour cream or applesauce.