Vegetarian PUMPKIN & RICE FRITTERS/Latkas..prefect alone or topped, one of my all time, most downloaded (over 1/2 a million ..it is now in my recipe book RECIPES FOR SUCCESS Only on Amazon Kindle) recipe has been updated using pumpkin

This is a wonderful recipe (I first had these Vegetable and rice pancakes, when I lived on Ibiza, Spain, when I lived there in the mid 80's) and you may use any raw vegetable as long as it is grated..do not "process" the vegetables it creates too much moisture and soggy fritters.

Serves 6 as a main course with salad and assorted cheeses/chutneys

1 cup cooked brown rice (cook the day before and allow to dry out)

3 cups grated orange fleshed pumpkin/yellow squash
 (Please buy fresh pumpkin, frozen nor canned will work, and for every 3 pounds of fresh pumpkin you will have approx. 1 1/2 pounds flesh, after peel and seeds removed. Of all fresh pumpkin Hubbard variety is almost impossible to break open ..have your grocer do it for you, or take it home and hit it with an axe)

1 cup minced/grated onion

3 cloves garlic smashed and minced

1 -2 tsp ground cinnamon (OPTIONAL)

1 tsp pumpkin spice (OPTIONAL)

sea salt and ground black pepper to taste

1/2 cup whole wheat flour*

2 large eggs beaten


Peanut or grape seed oil for frying in batches 

METHOD:

Place the onions, garlic and grated pumpkin in a colander and sprinkle lightly with 1/2 tsp sea salt and  stand at room temp over a bowl for 1 hour, then squeeze out the excess juice by squeezing the veggies in a linen cloth..this allows excess moisture to be removed (the dryer the veggies the crispier the fritters)

In a large bowl, mix the eggs, cooked rice,the drained veggies, spices and salt and pepper to taste well.

Gently fold in the flour to combine and form a tight batter (the batter will loosen over time).

In heavy bottomed skillets or non-stick pans.
Heat 3 tbsp oil and

cook in SMALL batches until golden on both sides, (ADDING MORE OIL BETWEEN AS NEEDED AND ALLOWING IT TO HEAT UP AS YOU COOK THE SMALL BATCHES).

The size of fritter is up to you..small for appetizers use a couple of  teaspoonfuls
for larger use an ice cream scoop or  a couple of tablespoonfuls.

I like to slightly flatten the tops of mine so they cook evenly, with the back of a spoon or tines of a fork.

When fully cooked and brown on both sides, remove from pan and cool/drain on wire rack DO NOT USE PAPER TOWELS AS THEY WILL STICK AND BECOME SOGGY.

As you come to the end of the batter you may add a little more flour to thicken it up.

These may be served hot, warm or room temp.
Freeze well..allow to completely cool

Serve with plain live yogurt, chutneys, apple butter, fruit sauces, salads, cheese and condiments of choice, lemon or lime wedges work well.

For varied ethnic cuisines add herbs and spices of choice ( cumin, garam masala, curry, paprika, & etc.)


* if not using whole wheat flour then use just 1 egg.

All the step-by-step photos for these Ibiza style Rice and Vegetable pancakes are in my book.