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Pumpkin Pancakes (Parve)


Pumpkin Pancakes

Pumpkin Pancakes

Giora Shimoni
Pumpkin, an autumn vegetable, is traditionally eaten by Sephardic Jews on the Jewish New Year. The word for pumpkin is "qara" which means "to call out." Some Jews recite a prayer at the Rosh Hashanah meal asking that their good deeds be "called out" before God at this time of judgment. These Pumpkin Pancakes can be served at the Rosh Hashanah meal or any fall meal.


  • 2 pounds (1 kilogram) fresh pumpkin
  • 1 1/2-2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp. salt
  • 4 eggs, beaten
  • oil for frying


1. Place pieces of pumpkin into a large pot. Cover with water. Bring to a boil. Lower flame. Cook until pumpkin is tender enough to mash with a fork.
2. Drain pumpkin. Cool to room temperature.
3. Remove peel. Mash with a fork. Squeeze out excess water.
4. In a separate bowl, mix flour, sugar, salt with beaten eggs. Mix in pumpkin. If the pancake mixture is too thin, then add more flour.
5. Heat oil in a skillet over medium heat.
6. Carefully drop tablespoons of pancake batter into skillet. Flatten (to make thin pancakes with well-cooked center). Fry until golden brown on the bottom. Carefully turn, and fry on the second side until golden brown.
7. Drain on a paper towel. Serve warm.

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