An unexpected fall twist on a traditional dish is surprisingly delicious! Pumpkin is the perfect compliment to potato latkes in this dish. Subtle hints of nutmeg, cinnamon, and clove mesh perfectly with the pumpkin and potato base of this latke. Top it with sour cream and onion to make it even more interesting!

Pumpkin Spiced Latkes [Vegan, Gluten-Free]






For the Latkes:

  • 2 medium yellow potatoes, peeled
  • 2 heaping tablespoons flour
  • 1/4 teaspoon black pepper
  • 1/2 cup pumpkin purée
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 cup vegan cheese shreds
  • 1 medium diced onion

For the Topping:



To Make the Latkes:

  1. Gently sauté one medium onion and put aside.
  2. Lay 2 paper towels on a flat surface/large plate, and grate the peeled potatoes.
  3. Scoop up the paper towel with the potatoes inside and press out as much liquid as you can. Do not let the grated potatoes sit for too long or they tend to brown.
  4. In a large mixing bowl, combine the grated potatoes, sautéed onion, non-dairy cheese shreds, and the rest of the ingredients. Stir well to combine and set aside.
  5. In a heavy-bottomed 12-inch skillet, heat 1/2-inch of olive oil on medium-high.
  6. Using small handfuls of the potato mixture, form thin pancakes and place them into the skillet. Try not to overcrowd them.
  7. Cook each side for 4-5 minutes, gently checking the bottoms with a fork.
  8. Line a plate with paper towel and place it by the pan. Using two forks, gently shake off the excess oil from each pancake, and lay them on the plate.
  9. Top with a spoonful of vegan sour cream and chopped green onions.