 Sephardic
Pumpkin Pancakes
from Faye
Levy's International Jewish Cookbook
by Faye Levy
Whether these delicately flavored pancakes are made with pumpkin or
with orange-fleshed winter squash, they make a colorful addition to
festive menus and are ideal for Rosh Hashanah, Succot, or Hanukkah.
Ingredients:
- 1 3/4 to 2 pounds pumpkin or winter squash such as banana squash
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 large eggs
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- pepper to taste
- about 5 tablespoons vegetable oil, for frying
Cut pumpkin or squash into 6 or 8 pieces. Add to a large saucepan with
enough boiling salted water to cover it. Bring to a boil, cover, and
simmer over low heat for 15 minutes or until tender. Drain thoroughly and
cut off peel. Cut in pieces and mash with a fork. Press gently in a
strainer to remove excess liquid. Transfer to a bowl.
In a medium bowl mix flour, eggs, sugar, salt, and pepper to a very
thick batter. Add to the mashed pumpkin and mix very well. Taste for
seasoning.
Heat 4 tablespoons oil in a heavy skillet over medium heat. Fry pumpkin
mixture by tablespoonfuls, flattening each after adding it, about 2
minutes or until golden brown on each side. Turn carefully, using
2-pancake turners. Transfer to paper towels to drain. Continue making
pancakes, adding more oil to skillet if necessary. Serve hot or at room
temperature.
Makes 22 to 24 small pancakes; 4 to 6 servings
© Faye Levy and www.TWBookmark.com
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