Pumpkin Pancakes : Comfort Food with a Twist…
Very easy and tasty pumpkin and potato fritters ready in a snap, delicious and can be cooked either in the pan or in the oven. If you love quick and original recipes this is for you, some tasty Pancakes to serve as an appetizer and made with pumpkin. They are distinctly fall and their main characteristic that one pulls the other. Pancakes in this period then I really made a lot of them such as potato pancakes or the very simple aperitif pancakes and so I just could not fail to make this recipe.
Ingredients:
- 250g (9 oz) pumpkin
- 150g (1 1/4 cups) all-purpose flour
- 1 egg
- 4 medium potatoes
- 4 tbsp grated Parmesan cheese
- Salt to taste
- Vegetable oil for frying
How to make Pumpkin Pancakes:
- Clean the pumpkin, cut it into small pieces, and cook it:
- Air fryer: 180°C (356°F) for 20 minutes with a little oil
- Oven: 200°C (392°F) for 35 minutes
- Put the cooked pumpkin in a bowl and crush it completely.
- Let the pumpkin cool.
- Peel the potatoes and blanch them for 20 minutes.
- Put the blanched potatoes in a bowl and mash them well into a puree.
- In a large bowl, combine the mashed pumpkin, mashed potatoes, a pinch of salt, bread crumbs, parmesan cheese, and flour.
- Mix well until you get a firm mixture.
- Form lightly flattened patties with your hands.
- Place the patties in the freezer while the oil heats up.
- Heat the oil to 160°C (320°F).
- Fry the patties, browning them on all sides.
- Drain the fritters on paper towels.
- Let them cool slightly before serving.
Serve and enjoy your delicious Pumpkin Pancakes.