On the mystical holiday of Halloween, the pumpkin is the main symbol. But on this holiday, pumpkin can not only scare people, but also feed them very tasty. Prepare unusual pancakes with pumpkin and potatoes for your family. They're really easy to make and we don't think you'll have any problems with them! In addition, they are also very useful! The pumpkin and potatoes must first be grated and the liquid allowed to drain; at the end, squeeze them well with your hands.
Ingredients for pumpkin pancakes:
250 g grated potatoes
. 250 g grated pumpkin
. 2 tbsp. spoons of grated onion
. 2 eggs
. 2 tbsp. spoons of flour
. salt and pepper to your taste
. vegetable oil for frying
Recipe for pancakes with pumpkin and potatoes:
1) Wash the potatoes, peel and cut into cubes. We remove the pulp from the pumpkin, peel it and also cut it into cubes. Peel the onion, wash it and finely chop it. Photo 2.
2) Now the ingredients we have chopped need to be crushed in a blender. Photo 3.
3) Place the chopped vegetables in a colander and squeeze out the liquid well. Photo 4.
4) Place the chopped and squeezed vegetables in a bowl, add salt and pepper. Add a couple of tablespoons of flour. Beat in two eggs. Photo 5.
5) Mix everything well. Be careful, potatoes absorb quite a lot of salt, but they are also very easy to over-salt. Photo 6.
6) Now put the frying pan on the fire, pour a little oil and heat it very well.
As soon as there is light smoke from the frying pan, take a spoon and spread the resulting mass in the form of pancakes. Photo 7.
7) Fry on both sides until golden brown. Photo 8.
8) After cooking, remove and add a new batch of pancakes.
So, we got delicious and fluffy pancakes with pumpkin and potatoes. Ready-made pumpkin pancakes should be eaten while still hot, and are best served with sour cream.
By the way, you can cook this dish not only for Halloween, but also as an everyday dish; your family will always be happy!
Pancakes are small flat cakes fried in oil on both sides. And if you are familiar with this flour dish, then you probably know that the composition of the ingredients is similar to pancakes, only the dough for them is made a little thicker. In addition, the classic recipe for pancakes has long since undergone changes, since in addition to the main ingredients (eggs, flour and liquid (milk or water, whey or kefir)), chopped vegetables or herbs, cereals or fruits, mushrooms or meat are often added to the dough. Have you ever tried making potato-pumpkin pancakes? As you know, pancakes made with only potatoes, eggs and salt are called draniki and are a national dish of Belarusian cuisine. In this recipe, you are invited to add a little raw grated potato along with pumpkin and a little mayonnaise to the regular pancake dough (this will add even more fluffiness to the flour baked goods). You will see, and you will get very fluffy, soft and tasty.
Ingredients:
- 150 gr. potatoes and pumpkin pulp;
- 1 egg;
- 100 gr. flour;
- salt and sugar - to taste;
- 150 ml. whole milk;
- 20 gr. semolina (about 1 tbsp);
- baking powder – 2 teaspoons;
- 30 gr. mayonnaise (1 heaped tablespoon);
- vegetable oil for frying pancakes.
- If you are a lover of greens, you can supplement the ingredients with chopped dill or parsley, cilantro or spinach.
- This amount of ingredients is enough for about 15 small pancakes.
- Cooking time – no more than 40 minutes.
How to make fluffy potato and pumpkin pancakes:
Grind the peeled potatoes and pumpkin using a medium-sized grater, add salt and mix with beaten egg, milk, mayonnaise and sugar.
Add flour, semolina and baking powder, mix everything thoroughly. The dough is ready.
Heat a frying pan and coat its bottom with vegetable oil. Spoon a few tortillas, leaving some space between them (to prevent sticking).
Fry the pancakes on both sides until golden brown.
This will take approximately 3 minutes. Remove the finished fluffy cakes from the frying pan and place them on napkins so that the paper absorbs excess oil.
Add oil to the pan and add the next batch of dough. As soon as you finish frying all the pancakes, immediately serve them to the table while still hot, seasoned with sour cream.
Bon appetit!!!
Best regards, Irina Kalinina.
Of course, this recipe is not new in culinary practice. This is how combining vegetables comes in handy when there is a little “orphan” pumpkin left. Vegetable pancakes with sour cream are good for breakfast. Let your day start with such a rainbow dish! It will also come in handy when you need an unusual side dish for meat.
The technology for preparing such pancakes is very similar to how pancakes (pancakes) are prepared. But in this recipe, the basis of the dish is not entirely classic.
Ingredients for about three to four servings:
- 400 g each of potatoes and pumpkin;
- flour, salt and black pepper, vegetable oil - as needed;
- egg.
Preparation
Peel the potatoes and pumpkin. Remove the loose center with seeds from the pumpkin. We wash the vegetables, cut them into small pieces, and wait for them to dry. Or, speeding up this procedure, dry them with disposable towels. No extra liquid needed. It will be enough when we chop the products.
You can grind the base with a blender, meat grinder or food processor. The smaller the holes in the grid of such an assistant, the more tender the dough will be.
By the way, you can first bake the pumpkin in the oven, and then combine it with potatoes. This will be more appealing to those who don’t like the taste of damp pumpkin. Frying it in a frying pan will not get rid of this flavor.
Then gradually add flour, stirring with a spoon so that the dough is not very thick, but not liquid either.
If you don’t guess right away, it will spread in the pan. Don't be upset. Just add more flour. To prepare these pancakes you needed 6 heaped tablespoons of flour. Vegetables can give more liquid (less), you have to navigate as you cook. Therefore, the exact amount of flour is not indicated in the recipe.
Now heat up a well-oiled frying pan. Convenient to make small pancakes. Therefore, about one and a half tablespoons of dough is enough for one tasty treat.
For two to three minutes on one barrel, it is enough to hold such a preparation over medium heat so that it acquires an appetizing color. A transparent crust forms along the rim of the raw side; turn the pancake over. And then, when the second barrel is fried, the vegetable pancakes hit the table in the heat. Eat healthy! :)
Step 1: prepare the pumpkin and potatoes.
Using a kitchen knife, cut the skin off a piece of pumpkin and remove the seeds. Peel the potatoes. We rinse the vegetables under cold running water, place them one by one on a cutting board and cut them into cubes with a diameter of up to 2 – 2.5 centimeters. Place the chopped vegetables in separate deep pans and fill them with regular running water so that the liquid is at least one level higher than the level of the chopped vegetables. 4 – 5 centimeters.Step 2: cook pumpkin and potatoes.
Turn on 2 burners on the stove to a medium level and place a pan on each, one with potatoes, and the other with pumpkin. After the liquid boils, cover the containers with lids so that small gaps remain and cook the vegetables until fully cooked and soft. Potatoes approx. 20 – 25 minutes, and the cooking time of the pumpkin depends on its density and variety, from 15 to 35 minutes.
Step 3: Prepare pumpkin and potato puree.
When the vegetables reach the desired texture, drain the water from the pots one by one, holding the containers with a kitchen towel. Transfer them to a deep bowl and grind with a hand blender until smooth and lump-free.
Step 4: Prepare the egg whites.
Now we take the required number of chicken eggs, break them with a kitchen knife and separate the whites from the yolks, putting the latter in a bowl with the pumpkin and potato mixture. Place the bowl with the whites under the mixer blades and beat them until they reach a thick, stable foam. 15 – 20 minutes, turning on the kitchen appliance at low speed and increasing it to the highest speed as the whites thicken.
Step 5: prepare the dough.
Then add a couple of tablespoons of flour to a bowl with vegetable puree and yolks, salt and ground black pepper to taste. Mix the ingredients until smooth and gradually add the whipped egg whites to them, while kneading the dough of medium thickness.
The texture should resemble very heavy cream. If the dough turns out to be too liquid, add another 1 to 2 tablespoons of flour.
Step 6: fry the pancakes.
When the dough is ready, turn the stove on to medium level and place a frying pan on it with 2 - 3 tablespoons of vegetable oil. Drop a tablespoon of dough into the heated fat, then a second, a third. No more than 3 - 5 pancakes can fit in a frying pan, because the dough increases in size during frying and if you add more portions, the pancakes may stick together.
Fry the pancakes on both sides until light golden brown, 1 to 2 minutes each; those who like browner pancakes can fry them until dark brown. Then, using a kitchen spatula, transfer the finished pancakes to a large flat dish and place the next portion of dough into the frying pan. Prepare the rest of the pancakes in the same way, periodically adding vegetable oil to the pan.
Step 7: Serve the potato and pumpkin pancakes.
Potato and pumpkin pancakes are served hot or chilled as a separate dish or as a side dish for meat dishes. If desired, this dish can be supplemented with homemade sour cream or cream. You can also serve these pancakes with sauces based on mayonnaise and tomato paste. Enjoy!
Bon appetit!
If you fry pancakes in creamy fats, such as margarine or butter, they will turn out more tasty and tender.
If desired, the composition of spices indicated in this recipe can be supplemented with such spices as allspice, ground coriander, garlic powder, turmeric, ginger, cloves, shamballa and many others.
If desired, you can add chopped dill, parsley, onion, cilantro or celery to the dough.
Potatoes and pumpkin combine not only in taste, but also in color. Pumpkin and potato pancakes come out with a beautiful light orange hue and a slight rosemary aroma. They should be served hot with sour cream. Delicious pumpkin and potato pancakes are perfect for breakfast, afternoon snack or early dinner. My proven recipe with step-by-step photos will tell you what to do and how.
Ingredients:
- 800 grams of peeled potatoes;
- 400 grams of pumpkin;
- 50 grams of butter 72.5%;
- 1.5 teaspoons of coarse sea salt;
- 0.5 teaspoon rosemary;
- 1 chicken egg D-0;
- 4 tbsp flour;
- vegetable oil for deep frying;
- sour cream 26%.
How to bake pumpkin pancakes with potatoes
Boil the peeled potatoes in water with salt until fully cooked. Drain the water and mash the potatoes into a puree.
While the potatoes are boiling, cut the pumpkin into pieces and simmer it in butter and rosemary until soft and mushy.
Place the prepared pumpkin into the mashed potatoes.
Grind the puree together with the pumpkin until the color and condition are uniform. Add the egg and mix everything well again.
Add flour one spoon at a time and mix all the pancake dough. It turns out homogeneous and smooth.
In a frying pan with vegetable oil, fry the potato-pumpkin pancakes until beautifully golden brown.
Place the pancakes on a plate with a disposable towel to remove any remaining oil.
You can decorate the plate with your favorite spices and lay out pumpkin and potato pancakes. Place a spoonful or more of sour cream next to it.
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