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Pumpkin Cakes

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by Chef Didi Davis

Makes 12-15 cakes

This is a latke style cake seasoned with sage and nutmeg. The final dusting of Parmesan rounds out the Italian flavorings. The batter may not look as though it will hold together, but it will. Serve these lacy cakes with breakfast sausage and applesauce.

1 lb pumpkin or other orange winter squash, quartered, peeled and seeded
3 large eggs
2 teaspoons chopped fresh sage
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt, such as Himalayan Pink-Fine
Freshly ground black pepper, such as Australian Mountain
Oil of choice, such as safflower, canola, or vegetable, for frying
Freshly grated Parmesan cheese

Grate the pumpkin into medium shreds and place in large bowl. Add eggs, sage, nutmeg, salt, pepper and mix well with a fork. Heat 2 tablespoons oil in large skillet over medium-high heat. Drop heaping spoonfuls of pumpkin mixture into pan and flatten into cakes. Cook until browned on both sides, 3 to 5 minutes per side. Transfer cakes to plates, keep warm, and continue making cakes, using more oil as needed.

Sprinkle with cheese and serve.

© 2010 Salt Traders

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