In the United States, pumpkin pie is almost mandatory at Thanksgiving, while pumpkin makes occasional appearances in sweet breads and sometimes a creamy soup during the fall and winter — all the way through Chanukah.
Pumpkin also holds a special place in the stomachs, and history, of Sephardic Jews. This versatile fruit is used in cakes, soups, stews, puddings, jams, pastries and pancakes including latkes. It can be savory or sweet and baked, boiled, roasted, steamed or stuffed.
So, this year, for your potato latke-laden Chanukah, let these pumpkin patties bring an easy and tasty bite of Sephardi history to the table.
SEPHARDI PUMPKIN PATTIES
Ingredients:
• 1 1/2 cups all-purpose or 1:1 gluten-free flour
• 2 teaspoons cinnamon
• 1/2 teaspoon coriander
• 1/4 teaspoon allspi…
In the United States, pumpkin pie is almost mandatory at Thanksgiving, while pumpkin makes occasional appearances in sweet breads and sometimes a creamy soup during the fall and winter — all the way through Chanukah.
Pumpkin also holds a special place in the stomachs, and history, of Sephardic Jews. This versatile fruit is used in cakes, soups, stews, puddings, jams, pastries and pancakes including latkes. It can be savory or sweet and baked, boiled, roasted, steamed or stuffed.
So, this year, for your potato latke-laden Chanukah, let these pumpkin patties bring an easy and tasty bite of Sephardi history to the table.
SEPHARDI PUMPKIN PATTIES
Ingredients:
• 1 1/2 cups all-purpose or 1:1 gluten-free flour
• 2 teaspoons cinnamon
• 1/2 teaspoon coriander
• 1/4 teaspoon allspice
• 1/8 teaspoon salt
• 3 eggs, beaten
• 1/4 cup maple syrup
• 1 (15-ounce) can pumpkin
• Neutral vegetable oil, for frying (sunflower or avocado are good choices)
To serve:
• Honey, date syrup (silan), maple syrup and/or powdered sugar
• Chopped walnuts or pecans
Instructions:
1. In a bowl, whisk together the flour, spices and salt. In a separate mixing bowl, whisk the eggs, maple syrup and pumpkin until well blended and smooth. Add the dry ingredients to the wet and whisk or mix well until smooth.
2. Heat about 1/4 inch of oil in a large skillet over medium heat. The oil is ready when a drop of water spatters in it.
3. Add a very full tablespoon (about 1/8 cup), or less to make mini appetizer-sized patties, of the batter to the hot oil. With the back of the spoon, slightly flatten and spread each patty into a circle as you add it. Cook for about 3 minutes per side, flipping only once, until each patty is a deep golden brown. The patties will be crispy on the outside and soft on the inside. Drain well on doubled paper towels or on top of a wire cooling rack placed on a paper-towel-lined baking sheet (cut open brown paper bags work, too).
4. To serve, drizzle with warm honey, maple or date syrup, or sprinkle with powdered sugar, then add chopped nuts, if desired. These are best when served immediately, but the cooked patties can be kept warm in a 200°F oven on top of wire cooling racks placed on a baking sheet for up to 40 minutes. JN