Savory Curried-Coriander Pumpkin Latkes

Prep Time 20

Cook Time 20

Total Time 40

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
2 tablespoons curry powder
¼ cup chopped fresh cilantro
3-6 tablespoons flour
2 teaspoon kosher salt
1 teaspoon fresh cracked pepper
Neutrally flavored oil for frying I prefer canola

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.