Monday, October 30, 2006


As it is the autumn, a season which is prolific in terms of pumpkins, I once again wish to post another recipe using this great vegetable.

This time around, I'll be making light of a Jewish speciality called "Latkes" and which is a little like it's American cousin the pancake. "Latkes" are a fabulous invention that can follow the seasons without problem and which can be prepared in many different ways (sweet or savoury).

The term "Latkes" most generally describes a potato pancake that is eaten during Hannukah, but one can make other kinds of "Latkes" as many variations of the original recipe exist. Those new wave "Latkes" can be made with zucchinis, sweet potatoes/yams, apples, carrots, pumpkins, parsnips, etc... Although it is an Ashkenazi Jewish recipe from Eastern Europe, it doesn't necesserally mean that other cultures don't cook similar pancakes.

I, personally, love "Latkes" and never get tired of making them. It is such a delicious and comforting speciality that uplifts your spirit and fills your soul with joy!. They are very tasty, smooth and extremely easy to make. In fact, it is the ideal recipe if you are looking for something that'll make your tastebuds sing, but that will not keep you for hours in the kitchen sweating and buzzing like a bee!!!...

2 Cups Pumpkin or winter squash (butternut), raw, coarsly grated and drained
1 Onion, coarsly grated
1 Egg (~50g)
1/2 Cup Plain white flour
1 Tsp Baking powder (optional)
1 Tsp Salt
1/3 Tsp Garlic powder
A pinch paprika
Pepper, to taste
Peanut oil (to fry)

1. Mix all ingredients together until evenly moistened or batter-like.
2. Heat 6 mm (1/4 inch) oil in a frying pan until it is very hot.
3. Drop the batter in tablespoons, shaping rounds and flatten.
4. Fry over medium heat until golden brown on each side.
5. Serve.

You can replace half of the onion by 2 tablespoons chopped scallions.
As soon as you have mixed all the ingredients together, make sure that you start frying the latkes straight away, otherwise the pumpkin will lose too much juice.

Each side needs to be cooked for about 3-4 minutes before you can flip the latkes.
If you wish, you can keep those latkes in a warm oven before serving.
Once the pancakes are cooked and cooled, it is possible to freeze them.

Serving suggestions:
Eat warm either as an appetizer or as a main course. It may be accompanied by sour cream, caramelized onions (see recipe), a salad (bettroot, celery, carrot, endive, etc...) or by steamed vegetables (brussel sprouts, parsnip, broccoli, turnip, etc...).

(Butternut Squash -pic by


  1. Perfect recipe for a butternut squash eater!

  2. C'est super halloween on voit plein de nouveauté!!!

  3. What an excellent idea to makes latkas from pumpkin.I love patato latkes but these I would like to try.

  4. Oh yum!!! That looks delicious--and healthy too. How can you beat that?

  5. CONFITUREMAISON: Thanks for the visit and kind comment! I hope you'll enjoy this recipe...

    POM D'API: Oui, tu as raison! Bienvenue et merci de ta visite...

    AWOZ: I love all kinds of Latkas and I recommend you to try those... Thanks for visiting my blog!

    SHER: Impossible!!! Healthy and TASTY foods are unbeatable ;-)...

  6. I made these, they were a hit! Thank you! I actually came across this by searching for "pumpkin latkes," but I'm glad they exist! I just think that when making these, you should make sure you flatten them more than you would for potato latkes, as pumpkin does not fry the same way as potato, so making them more flat will make them more crispy. But I love the pumpkin sweetness in these.