- potatoes, grated (peeled or unpeeled)1lb
- pumpkin flesh, peeled and grated1/2 lb
- fine-grained sea salt
- Large eggs (see Options)1-2
- Whole white wheat flour (or AP flour)3 tbsp
- Chopped fresh parsley1 tbsp
- Ground chipotle powder½ – 1 tsp
- Sea salt½ tsp
- Grinds black pepperA few
- Vegetable oil for fryingN/A
- Layer the grated potatoes and pumpkin into a large colander, sprinkling salt over the layers as you go. Pack the vegetables down into the colander and allow to sit, draining excess water, for about 15 minutes.
- In a large bowl, whisk together egg, flour, parsley, chipotle, salt and pepper. Press down on the vegetables in the colander, removing as much liquid as you can. Transfer the grated vegetables to a clean kitchen towel, twist within the towel and squeeze out even more liquid. Add to the egg mixture, mixing just until uniform.
- Add oil to a frying pan to a depth of ¼-inch. Heat oil over medium heat until shimmering, but not smoking (350 degrees F). Form a small (2 tbsp) test pancake: add to the hot oil and press down batter for a thin, lacy pancake. Fry until a deep golden brown on both sides, about 2 – 3 minutes per side. Cool, taste and adjust seasonings if needed in remaining batter. If pancake falls apart, add either more flour, 1 tbsp at a time, or another egg to the batter.
- Fry the remaining batter in batches, draining pancakes on newspaper as they come out of the oil. Serve hot with spicy tomato chutney.