The pumpkin is so versatile that you can cook a lot of delicious dishes from it: from salads, soups to sweet desserts and pies. One of these great dishes is pancakes. Below are some popular recipes for pumpkin fritters: even a complete layman in culinary art can cook them quickly and tasty. In all cases, raw pumpkin is used and if it is possible to buy aromatic nutmeg (with a rich orange color), then it is worth choosing it, since the presence of carotene in it exceeds the ubiquitous carrot four times.
Simple recipe
Pumpkin pancakes are prepared in different ways, but the quickest and most elementary option is to simply grate the pumpkin (300 grams), mix with a pinch of salt and one teaspoon of sugar, add spices to taste and one egg for a bunch of mass.
Next, add three tablespoons of flour to it, mix thoroughly (preferably with your hands). This recipe for pumpkin fritters does not require special frills or skills during heat treatment: a frying pan is heated with a small amount of oil, spread "islets" of minced meat on it with a tablespoon, crushing the surface so that there is a flat, even pancake. Fry until rosy, turning in the process with a spatula and still warm, serve with sour cream or mayonnaise.
Sweet fritters with apples
For lovers of sweeter, you can cook pancakes from pumpkin and apple. The recipe is different in that the pancakes are baked in the oven and do not contain flour, so they are perfect for fans of healthy and dietary foods. To prepare the meat, you need to take:
- 250 grams of pumpkin.
- Two eggs.
- Two sweet apples.
- Three tbsp. tablespoons of oatmeal.
- A pinch of cinnamon or nutmeg.
- Sugar according to taste preferences.
How to cook?
This recipe for pumpkin fritters is traditional, like most others: pumpkin and apples are rubbed on a coarse grater and mixed with eggs and spices to your taste, sugar is also added in the required quantity. When the ingredients are well mixed, oatmeal is added, which can be ground into flour using a coffee grinder, although this is not necessary.
Allow the mass to stand for ten minutes so that the flakes begin to absorb liquid, grease the baking tray with oil, and then put the pancakes on it, making the edges even. Place the baking sheet in the oven and bake at 220 degrees for twenty minutes.
Pumpkin fritters with carrots
Almost all recipes for pumpkin pancakes are from raw pumpkin, which once again confirms their incredible benefits for the body. If you want to make a “double blow” and make the dish as useful as possible, you can replace half a portion of a pumpkin with a recipe for raw carrots, also grated. The taste of pancakes with carrots is more saturated, especially if you successfully pick up spices. Such a dish can be wrapped in pita bread along with a cut of fresh cucumbers and tomatoes flavored with mayonnaise or other sauce and taken with you as a snack for work, a picnic or a long trip for business. Despite the low calorie content, such pancakes perfectly satisfy hunger.
Three in One Vegetable Pancakes
If you start from the basic recipe for pumpkin pancakes with raw pumpkin and experiment with additional ingredients, you can significantly diversify, it would seem, the same pancakes. For an easy dinner, you can cook this option:
- Take 200 grams of grated pumpkin, raw potatoes and thinly shredded cabbage, no matter which: white, Beijing or kohlrabi, mix in one bowl.
- Add two eggs mixed with two minced garlic cloves, 1 \ 2 tsp black pepper and the same amount of salt.
- Sprinkle the mass with a pinch of ground coriander, and if you want a more spicy dish, then it can be replaced with the same amount of zyrra (cumin).
- Add to the minced meat four to five tbsp. tablespoons of flour and mix well.
Fry in a pan in the traditional way and serve still warm with a side dish, vegetable salad or just a good sauce.
How to fry vegetable pancakes?
To prepare pumpkin pancakes quickly and tasty according to the recipes specified in this article, you should adhere to several rules and know a couple of subtleties, then this dish will always delight the household with its light taste and mouth-watering appearance.
It is important to remember:
- Any vegetable pancakes should be fried over medium heat. If the fire is too strong, they will quickly blush without frying inside, but if, on the contrary, make the fire too small, the vegetable mass will absorb oil, fall apart and look ugly porridge, not much resembling fragrant pancakes.
- In no case should you fry them in a large amount of fat, as they will absorb it due to the fact that pumpkin (like carrots, potatoes and other vegetables) have a loose and porous structure of pulp, which with pleasure absorbs any liquids, located near.
- In the process of frying, put the prepared pancakes on a paper towel to remove residual fat. This will give the crust a denser effect, which will positively affect the taste.
What spices are better to add to minced vegetables?
In almost every recipe, pumpkin fritters indicate black pepper, coriander, and sometimes garlic as a flavor enhancer. In fact, the range of spices is much broader:
- nutmeg in combination with garlic gives the dish a "meat" flavor and aftertaste. Usually, 1/4 of a nut grated on the smallest grater is taken on a standard amount of pumpkin (400 grams). Garlic is put to taste, but not less than two cloves.
- zirra (cumin) and fennel give the pancakes a special flavor inherent in southeastern cuisine (Turkey, India, Israel). At the same time, these spices stimulate digestion, eliminating flatulence and lung indigestion.
- If the pumpkin pancakes are sweet, with berry or sour cream sauces, it is better to add 1/3 teaspoon of cinnamon and a pinch of vanilla. You can also use lemon zest.
Sweet pumpkin pancakes with cottage cheese
Cooking pumpkin pancakes quickly is possible not only with the addition of vegetables, but also other products. For example, pancakes with cottage cheese are very good and useful, especially for kids for breakfast.
To prepare this yummy you will need:
- 300 grams of grated pumpkin;
- 150 grams of cottage cheese;
- one large apple, also grated on a coarse grater;
- two eggs;
- 1-2 tbsp. tablespoons of sugar + a pinch of vanillin;
- 1/2 teaspoon of soda;
- 4 tbsp. tablespoons of flour.
Some chefs add a handful of steamed raisins to the minced meat, which makes them more desirable for kids. To prepare delicious pumpkin pancakes according to the recipe, you just need to thoroughly mix all the ingredients in one bowl, and then shake in the usual way in a frying pan in a small amount of oil until a deep ruddy color. Serving such pancakes is best with sweet cream or berry sauce, honey or jam, pouring them on top.
Lush pumpkin pancakes on kefir
But this simple recipe for delicious pumpkin fritters is somewhat different from the previous ones in that the pumpkin (300 grams) for it is rubbed on the smallest grater and mixed with kefir (1 cup). It turns out a liquid orange mass, in which two slightly beaten eggs are added, a pinch of salt and one tbsp. a spoonful of sugar. Kefir can be replaced with yogurt or fermented baked milk, because in terms of culinary properties they are almost identical.
Stir until the grains dissolve, add flavoring (cinnamon, vanilla) to taste and 250 grams of flour, carefully stirring the dough with a whisk. We use the resulting dough for baking pumpkin fritters according to the recipe, more reminiscent of thin pancakes, but at the same time having a wonderful bright color. A wooden spatula is used to turn over pancakes, especially if the diameter of each pancake is more than ten centimeters (very similar to pancakes, isn't it?) Fold the finished products in a pile and pour honey, maple syrup or sweet cream or yogurt sauce on serving.
Boiled pumpkin with sesame seeds
This recipe for pumpkin fritters is fundamentally different from all previous ones, and indeed from the tradition of cooking vegetable fritters in that the pumpkin for it is pre-cooked. The list of essential ingredients is small:
- three hundred grams of pumpkin;
- one egg;
- 0.5 cups of sugar and light sesame;
- two glasses of wheat flour.
First, peel and chop the pumpkin into medium sized pieces. Boil one and a half liters of water with a pinch of ground cinnamon, 2-3 clove inflorescences and a teaspoon of sugar. Place slices of pumpkin in an ode and boil for twenty minutes over medium heat. It is important that it simply cooks, but does not fall apart in mashed potatoes, so time may vary depending on the quality of the vegetable, the density of its pulp and age (young pumpkin will boil faster). Then lay the pumpkin in a colander so that the glass of water (it can be used to make sauces or sweet soups) and let it cool. Then, using a blender, turn it into mashed potatoes, add the egg and sugar, and at the end - flour, making sure that there are no small lumps of unmixed flour. The dough will be thick - it can be freely divided into pieces by hand: you should get about 15 lumps, each of which should be rolled out with a rolling pin into a circle one centimeter thick.
Warm a frying pan with oil, pour sesame seeds in a saucer and put each circle of dough on it. Pressing lightly with your hand so that the seeds are pressed into the dough. Do the same with the other side. Fry the pancakes in a pan in a small amount of oil for three to five minutes. It is better to eat such pancakes with hot heat, dipping in honey or jam.
If you go further in culinary experiments, you can quickly cook pumpkin pancakes according to recipes not only from vegetables, but also with minced meat, chicken liver, minced in a meat grinder, mushrooms and cheese. All these ideas have long been in demand and are actively used among adherents of traditional cuisine, while vegetarians prefer to experiment with vegetables and some fruits without feeding their body at the expense of someone else's life.