Potato and Pumpkin Pancakes
These delicious potato pancakes are rich in vitamin A from the pumpkin, which supports bone health.
These pancakes make a delicious fall appetizer.
- For the pancakes
- 28 ounces
- 7 ounces
Pumpkin (peeled and seeded)
- 1 tablespoon
Potato starch (or cornstarch)
clarified butter (for cooking)
Peel the potatoes and grate coarsely along with the pumpkin. Place both in a damp kitchen towel and squeeze to remove the excess water. Reserve the liquid and let sit for a few minutes. Pour the water off of the top, leaving behind the starch. Place the grated potatoes and pumpkin, egg and additional powdered potato starch into the bowl, season with salt and nutmeg and mix well to combine.
Melt the butter in a hot pan and cook the potato pancakes for 2-3 minutes on each side until golden brown.
Drain on paper towels.
Stir the crème fraîche together with the thyme and season with salt and pepper. Serve the potato and pumpkin pancakes with the sauce for dipping.