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.

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

© 1991 by Faye Levy