Recipe: Savory Pumpkin Pancakes
by Judith Hausman
These are just like German-style potato pancakes and can be served as a side dish for roast chicken or pork tenderloin or as a vegetarian main course with rich dairy accompaniments or Asian-style condiments. Any winter squash can be substituted for the pumpkin.
- 2 cups raw pumpkin or winter squash (acorn, butternut), coarsely grated
- 1 small onion, coarsely grated, or 3 tablespoons chopped scallions
- 1 egg
- 1/2 cups flour
- 1 teaspoon baking powder (optional)
- 1 teaspoon salt
- 1/4 teaspoon sweet paprika
- salt and pepper, to taste
Mix all ingredients together quickly. Do not overmix and plan to sauté immediately or the pumpkin will make the batter watery.
Heat 1/4 inch oil in a frying pan until it is very hot.
Drop spoonfuls of the batter into the oil and sauté until golden brown, 3 to 5 minutes; turn and cook for another 2 minutes.
Drain on brown paper (cut-open grocery bags), not on paper towel, which will stick to the pancakes.
These can be briefly reheated in a low oven. Serve with sour cream or soft goat cheese, or soy sauce and pickled ginger slices.
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