Rebecca’s Recipe of the Week: A latke by any other name. . . | Canalside Community Food

Nigel Slater calls these crispy little pancakes ‘rosti’ but when I brought them to the dinner table Matt quite rightly greeted them as latke. I think in Korean their name is neulgeun hobakjeon. Or you could just call them crispy squash pancakes.
Serve these with salted, dill-spiked yoghurt and a sharp, bright pickle. One of Erica Moody’s beetroot sauerkrauts would be ideal. Or a green salad, the little black dress of all dinner menus.

Crispy Pumpkin Latke
Serves 3

Ingredients
500g pumpkin or winter squash (weigh after peeling and removing the seeds)
3 eggs
4 tablespoons plain flour
Salt and pepper, to taste
Oil for frying

Preparation
Grate the pumpkin using a fine grater. Combine the grated pumpkin with the eggs and flour. The mixture will be thick.

Divide the mixture into 6 parts and shape each into a pancake no thicker than about 2 digestive biscuits.

Heat the oil over medium high heat in one or two frying pans (depending on how fast you want these to be ready). When the oil is hot begin cooking the pancakes, pressing the pancake down a bit with a fish slice to flatten it out a little more. Fry until the underside is golden brown and crispy, and then flip over to cook the other side. The whole process will take about 5 minutes per pancake.

Serve with salted yoghurt, etc., as suggested above.

Recipe adapted from the Observer Food Monthly, 15 Oct. 2017.