Pumpkin Potato Latkes Recipe

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.