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A sophisticated turn on the standard latke.

Serves 6


2 c warm water
2 c mashed cooked pumpkin (16 ounces if you are using canned pumpkin)
1 c whole wheat or unbleached all purpose flour
½ tsp salt
3 eggs
6 Tbsp brown sugar (feel free to add more or less)
2 tsp cinnamon
½ tsp nutmeg
pinch of ginger


  1. Vegetable oil for frying.
  1. Mix all ingredients together.
  1. Heat oil in a large skillet over a medium heat. Drop by spoonfuls. In batches, fry the patties, turning once until golden brown, about 2 per minutes per side.


Gil Marks is the author of the new Encyclopedia of Jewish Food.