Pumpkin Potato Latkes

2 1/2 cups fresh pumpkin , peeled and grated
2 1/2 cups peeled and grated potatoes
1 small carrot , grated
1 onion , chopped
1 teaspoon oregano
2 eggs , lightly beaten
3 tablespoons all purpose flour
1 tablespoon salt
freshly ground black pepper , to taste
vegetable oil , for frying

Peel and grate the potatoes and pumpkin on the large holes of box grater (or in a food processor). Put grated vegetables into a large colander, sprinkle with salt and let it sit until the excess water drains (for about 10 minutes).

In a separate bowl, peel and grate a carrot.

Chop the onion finely.

In the large bowl, whisk together eggs, flour, dried oregano, salt and pepper. Stir in all grated vegetables, chopped onion and mix thoroughly.

In a large non-stick pan, heat the oil over medium-high setting. When it is hot, drop large spoonfuls of the mixture into a pan. Brown on one side, flip carefully, and brown on the other. Let latkes drain on paper towels.

Serve hot garnished with sour cream or applesauce.

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