One Can Never Have Too Many Latkas

Since I love latkas and welcome the opportunity to make some I also try to come up with different varieties of latkas. These recipes have come out great.

3-4 large potatoes
3 eggs
1/4 c flour
2 tbsp of  subziash (Persian mix of dried parsley, leek and spinach)
1tsp slat and pepper
Potatoes are shredded on small shredding blade in a food processor and drained of excess liquid. I keep the starch that comes out with the liquid and put it back in the batter. The rest of the ingredients are mixed well with the shredded potatoes and subsequently fried in oil and drained on paper towel. Best when served hot with sour cream.
I love potatoes and pumpkin so I thought these  would go good together. See if you like this combo.
Here it was hard to approximate how much I was putting in, since pumpkins come in different sizes so after shredding the potato and pumpkin I weighed both. By volume shredded vegetables seemed to be the same. Here how they measured out to be.
2 large potatoes (approx 2 lbs)
1/2 of med pumpkin (approx 1.2lbs)
3 eggs
1/4 c flour
salt and pepper
After shredding with small blade both pumpkin and potato are drained and mixed well with the rest of the ingredients. The latkas are fried at slightly lower temperature of oil, to allow the pumpkin to cook through. Additional salt and pepper may be needed to taste. After I was done with half the batter, I decided to add something to it. I mixed in
1tsp of sumac and
3/4 tsp of paprika.
That added little more flavor to these and this version came out delicious, too. My kids and husband loved it and enjoyed for lunch with sour cream.