Pumpkin and potato pancakes recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pumpkin is a magician. This is what nutritionists and naturopathic doctors call this vegetable, because they know that it breaks all records for useful properties, competing only with turnips and red beets. At the same time, the taste of pumpkin for some people (especially children) seems unpleasant, so it is excluded from the menu after trying several recipes. Resourceful and inquisitive chefs found a way out: they began to mix pumpkin puree with other vegetables, mushrooms and meat. This article presents one of the simplest dishes - pumpkin pancakes. Recipes with photos, step by step explaining the cooking technology, will help readers take a fresh look at this vegetable.

Draniki or pancakes?

Belarusian word "draniki", in fact, means what was beaten - in our understanding - crushed on a grater. In the old days, when the usual graters did not yet exist, vegetables were chopped on a wooden board with a sharp wide edge, rubbing them to small flakes. Over time, civilization invented a more convenient item for this, but the word remained, as did the way to cook quickly and tasty pumpkin pancakes according to the recipe of grandmothers.

Given that draniki (Ukrainian potato pancakes) are vegetable pancakes, some people get confused about how to actually call them. It is worth clarifying that the dough for pancakes has a homogeneous structure (that is, vegetables must be mashed), and the mass for potato pancakes consists of small pieces.

Easy option

The fundamental recipe for pumpkin pancakes can be considered one that uses only this vegetable. To prepare four servings of this diet meal, take:

• 350 grams of pumpkin;
• 1-2 eggs;
• 3 tbsp. l. wheat flour;
• a generous pinch of s alt, black pepper and coriander each;
• vegetable oil for frying.

Some recipes for pumpkin pancakes indicate garlic and parsley (dill) in their composition, but these products do not go well with the delicate taste of this vegetable, blocking its aroma. So it's up to the chef to decide if this should be done.

Preparing dough

Cook the dough for pancakes according to the recipe quickly: peel the pumpkin and seeds, grate with small holes and mix with spices and s alt. Add eggs and flour, mix well so that they are evenly distributed over the grated mass.

If it turns out that there is too much liquid, you can add 1 tbsp. l. starch to absorb excess. Do not leave ready-made dough for potato pancakes, otherwise the pumpkin will begin to release juice and it will become unsuitable for frying.

How to fry draniki

Heat the frying pan well, then pour two tablespoons of vegetable oil on it. When it heats up, put pancakes into it in the form of circles or ovals with a spoon, no more than 8 cm in diameter. Also, you need to form neat edges with a spoon and press the surface, making it flat, then the product will fry faster.

When one side is browned, flip over to the other side with a spatula and continue cooking. The degree of blush is determined by your taste: someone likes crispy potato pancakes (harder fried), and someone prefers a fresher taste of pumpkin, bringing potato pancake to a state of aldente.

For good taste

Most recipes for pumpkin pancakes (however, others too) talk in detail about the products, the method of preparing the dough, but information important for the good taste of this dish is rarely found:

1. It is important to lay out finished products on a paper napkin, and not just on a plate. Excess fat must be absorbed by it, otherwise the potato pancake will be wet and unpleasant in taste, even if it was fried in a minimal amount of oil. When hot food begins to cool, moisture appears on the surface of the plate, but if there is no napkin, then it is absorbed back, making the food not crispy, but soft.
2. This dish is delicious only when warm, so you need to cook as much as the family will eat in one sitting. Microwaved potato pancakes are no longer good.

With the addition of potatoes

For some people, the specific taste of pumpkin is not very good, so they addin the dough not only other vegetables, but also strong spices. For example, in the recipe for potato and pumpkin pancakes, nutmeg is also mentioned, which has a strong aroma. For cooking, you need to take the following products:

• 300 grams of pumpkin;
• 3-4 medium potatoes;
• 2 eggs;
• 1/4 nutmeg, finely grated;
• 1/4 tsp black pepper;
• 1/2 tsp s alt;
• 1 bunch green onions;
• a pinch of ground rosemary;
• 4-5 tbsp. l. wheat flour.

Such vegetable pancakes are prepared according to the general principle described above.

In the oven: diet option

Despite the fact that pumpkin is considered a low-calorie product, after frying in oil, the energy value of the dish increases significantly, and pan-fried food is less he althy than steamed or oven-cooked food. It is this recipe of pumpkin and potato pancakes that can be a good helper when there are no ideas what to serve with fish or meat. You can use the previous recipe as a basis for the test, but if it seems too spicy, then try this one:

• Grate 200 grams of pumpkin and potatoes on a coarse grater along with one large onion. Squeeze the juice, you will need a drier mass than usual.
• Add two eggs and s alt to taste to the mass. You can also add a pinch of allspice for a light flavor.
• Pour 3 tbsp. l. flour, mix thoroughly.

Line a baking sheet with foil orparchment paper, lightly oil with a silicone brush. Using a spoon, put small oval cakes on it, pressing them lightly, giving a flattened shape. Put in the oven, set the temperature to 200 degrees. After half an hour, make it 40 degrees higher, and after 8-10 minutes turn off the oven.

Draniki with cheese

If you need to cook pumpkin pancakes quickly and tasty, and the recipe requires fiddling with a grater, then you can cheat a little and use an ordinary meat grinder to chop vegetables. The resulting mass will be more homogeneous, which some will even like more. And for a more refined taste, use hard cheese. So, step by step:

• Pass 250 grams of pumpkin and potatoes through a meat grinder, squeeze out excess liquid. Add to the mass of 200 grams of grated cheese, 3 tbsp. l. flour and one egg.
• Add 1 tsp to the dough. mixtures of Provence herbs. If it is not available, then limit yourself to a pinch of pepper mixed with coriander and oregano.
• Knead the mass thoroughly to evenly distribute the spices and then fry the potato pancakes in a pan (preferably Teflon) until cooked.

Serve hot, as when cooled they become tight and hard due to cheese (not to be confused with crispy properties). These potato pancakes with tartar sauce and pickled cucumbers are very tasty.

A hearty option for a hearty snack

This dish can be used not only as an addition to the main dish, butand on its own. For those who find simple pumpkin pancakes too bland and do not saturate properly, we can offer a step-by-step photo recipe for pancakes with pumpkin and minced meat, which should appeal to those who need a lot of energy during the day. The dough is kneaded from the following products:

• 250 grams grated pumpkin;
• 150 grams of raw potatoes, minced in the same way;
• 200 grams of any minced meat;
• 2 eggs;
• 1 large onion;
• 2 cloves of garlic;
• 1/4 tsp nutmeg and the same amount of coriander;
• 1/2 tsp black pepper;
• 1 tsp without a slide of s alt;
• 2 -3 tbsp. l. semolina.

How to cook pancakes with meat

Despite the presence of an unusual ingredient for this dish, it cooks quickly. The recipe for delicious pumpkin pancakes with a meat product has one more feature: in it, semolina replaces the usual flour, which makes pancakes lush and not too greasy, as it might seem at first glance. Onions should be chopped very finely (or grated along with other vegetables), mixed with pumpkin, potatoes and minced meat in one bowl.

Chop the garlic in a press, combine with the rest of the spices and s alt, add semolina. Pour the resulting mixture to the minced meat and knead thoroughly, adding eggs in the process. It is important that all the ingredients are evenly distributed throughout the mass. Next, cover the dishes with a napkin or towel and leave for half an hour to semolinaswollen and absorbed excess liquid, which is often formed in grated vegetables.

Fry pancakes in the usual way in a pan in a small amount of oil over medium heat, bringing them to a rich ruddy hue. Spicy sauce goes well with this version of potato pancakes: adjika, ketchup with jalapeno or tabasco, fresh vegetable salad will also come in handy.

Draniki according to Dukan

The well-known nutritionist also turned his attention to this miracle vegetable, slightly adjusted the recipe and presented a new dish to the court of admirers of his diet. It consists of:

• 300 grams of pumpkin;
• 80 grams of potatoes;
• 2 eggs;
• 4 -5 tbsp. l. oatmeal;
• 1 onion (you can use green onions);
• a generous pinch of suneli hops;
• 1/2 tsp s alt and the same amount of ground oregano.

Cooking

This recipe for pumpkin pancakes has a small amount of grated potatoes in its composition - just for flavoring. If the pumpkin tastes good in its original form, then the potatoes can be excluded from the recipe, replacing the pumpkin mass with the same amount. Grind oatmeal with a coffee grinder into flour and mix with vegetable mass, add spices, s alt and eggs.

Chop the onion very finely and add to the dough. Leave it for half an hour so that the oatmeal part swells from pumpkin juice. Next, spread the vegetable dough on a baking sheet lined with parchment, in the form of ovals, forming even edges with a spoon and lightly pressing in the center. Bake potato pancakes according to Dukan in the oven at a temperature of 200 degrees until a gentle blush, which takes no more than 15 minutes on average. Serve such a diet dish well with low-calorie yogurt, lightly sprinkled with fresh herbs.

Each of the proposed recipes will find its admirer. Try to cook this delicious dish - and not only your loved ones, but also your own body will be grateful to you.