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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
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
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 Recipe submitted by:
Faye Levy's International Jewish Cookbook This recipe is from Faye Levy's International Jewish Cookbook, by Faye Levy. Copyright © 1991 by Faye Levy. Used with permission of ThoughtsForFood.net. Click here to find out more about this book featuring menus for the major Jewish holidays... as well as great ideas for bar- and bat-mitzvah brunches, Sabbath repasts, and elegant dining in general.  For more information: Find a recipe | Come add a recipe | Share this recipe
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