Pumpkin Potato Latkes Print Email

2 1/2 pounds russet potatoes, peeled and grated on large holes of box grater, soaked in ice water
1/2 (14 oz) can canned pumpkin, or fresh
1 small white onion, grated on medium holes of box grater
2 large eggs, lightly beaten
4 tablespoons all purpose flour
1 tablespoon kosher salt
Freshly ground black pepper
Vegetable oil

Transfer potatoes to large bowl lined with a clean kitchen towel and gently squeeze dry. Reserve potato soaking liquid.

Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom. Carefully pour liquid from bowl, reserving starch, and discard. Transfer potatoes back to bowl with starch. Add onions and pumpkin. Stir in eggs, flour, salt, and pepper.

Line rimmed baking sheet with paper towels; set aside. In heavy-bottomed 12-inch nonstick skillet, heat 1/4-inch of vegetable oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.

Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to oven to keep warm. Repeat process with remaining potato mixture. Serve hot with maple vanilla apple sauce. serves 4-6, active time 20 minutes, total time 1 hour (including frying)