I love the bright orange color of these latkes. I add grated pumpkin and pumpkin puree to a potato base for my latkes. Without the latke base, grated pumpkin would burn as then sugar content is too high with just pumpkin.
Pumpkin Latke with Apple Cranberry Sauce
Servings
2 Servings
Ingredients
- 1 1/2 pounds Russet potatoes peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won’t oxidize and turn rust colored)
- 1 cup freshly grated sugar pumpkin small pie pumpkin or other favorite squash
- 3 tablespoons pumpkin puree
- 1 large Spanish onion peeled and grated
- 3 egg whites beaten with a whisk until frothy
- 3-6 tablespoons flour
- 2 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- Neutrally flavored oil for frying I prefer canola
- 6 Granny Smith apples peeled, cored and chopped
- 1- cup fresh or frozen cranberries
- 1/3 cup sugar
- 1 whole cinnamon stick
- 2 teaspoons chopped crystallized ginger
- 1/2 cup apple cider or juice
- Pinch of kosher salt
Instructions
- Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry.
- Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined.
- Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Transfer to a platter lined with paper towels.
- To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.
- Serve with Apple Cranberry Sauce
- This is a beautiful garnet colored tart applesauce. It is a perfect complement for the crispy latkes. The addition of ginger adds a deep citrus spice flavor that balances the vegetables in the latke.
- Place all of the ingredients in a medium saucepan. Cook uncovered over medium heat until the cranberries pop. Continue cooking until the excess moisture evaporates. Remove the cinnamon stick and stir to combine. The applesauce may be stored covered in the refrigerator for up to one week or frozen for up to 2 months.
You can use canned pumpkin but will need to add more flour t compensate for the added moisture
Looks delicious – I will be making this recipe for Thanksgivukkah! Can I replace the 1 cup of shredded sugar pumpkin with canned? I don’t want to do that much work! 🙂 Thanks.