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Pumpkin Potato Pancakes

Delicious, crispy pancakes made with pumpkin and potatoes, perfect for brunch or cozy dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup fresh pumpkin, grated Provides a rich, earthy flavor and silky texture.
  • 1 cup potatoes, grated Adds a hearty base and creates a satisfying crispiness.
  • 1 medium carrot, grated Introduces a hint of sweetness and vibrant color.
  • 1 small onion, finely chopped Enhances the flavor with a savory touch.
Batter & Seasoning
  • 2 large eggs Acts as a binder and adds richness.
  • 1 cup all purpose flour Helps achieve the right consistency for frying.
  • 1 teaspoon oregano, dried Adds herbal freshness.
  • 1 teaspoon salt Enhances overall flavor.
  • 1/2 teaspoon freshly ground black pepper Adds a touch of heat and depth of flavor.
Cooking
  • 1/4 cup vegetable oil Necessary for frying, contributing to a crispy exterior.

Method
 

Preparation
  1. Grate the potatoes and pumpkin using a box grater or food processor.
  2. Place the grated vegetables in a colander, sprinkle with salt, and let sit for about 10 minutes to drain excess moisture.
  3. In a separate bowl, peel and grate the carrot.
  4. Finely chop the onion and set aside.
Cooking
  1. In a large bowl, whisk together the eggs, flour, dried oregano, salt, and pepper. Stir in all the grated vegetables and chopped onion until thoroughly mixed.
  2. In a large non-stick pan, heat the vegetable oil over medium-high heat until hot.
  3. Drop large spoonfuls of the mixture into the hot oil. Brown on one side for about 3-4 minutes, then flip and brown on the other side until golden.
  4. Allow pancakes to drain on paper towels to absorb any excess oil.
  5. Serve hot, garnished with sour cream or applesauce.

Notes

For best texture, ensure to drain excess moisture from the grated vegetables and use hot oil for frying. You can also make a larger batch and freeze leftovers for quick meals.