Pumpkin pancakes
- Nutrition Facts
- Calories: 100
- Protein: 4
- Fats: 5
- Carbohydrates: 9
Hello again, dear ones. Today we are baking pumpkin pancakes. A very unusual dish in light of the fact that pumpkin is most often seen as a product for desserts or, in extreme cases, juices. But for pancakes it is used much less frequently. And even more so for spicy and spicy potato pancakes fried in a pan. This dish will become one of those that claim the title of "new cuisine". But about the recipe itself later, but for now a little history.
History of the dish
Draniki is undoubtedly a Belarusian dish. However, its recipe was first published in the Polish edition of the cook Jan Schytler in 1830. The word itself comes from the old Russian "tear", which literally means to rub. Then the truth they were prepared only from potatoes, but today there are already much more options. Since then, delicious pancakes have been baked from pumpkin, zucchini, carrots and other vegetables. And they all turn out equally cool, but at the same time very different. Such pancakes have long been loved by many Europeans only mainly because they are easy to cook, but the result is also magnificent. Is it interesting to try? Well, nothing is stopping us and it's time to find out the recipe and finally cook pumpkin pancakes quickly and easily.
Ingredients:
- Peeled pumpkin - 400 g
- Flour - 80 g
- Salt - 2/3 tsp
- Spices for vegetables - to taste
- Vegetable oil - for frying
Cooking:
- Prepare the pumpkin: peel and seeds.
To begin with, we clean and free the pumpkin from seeds
- Grate pumpkin pulp on a coarse grater directly into a bowl.
The pulp of the pumpkin must now be grated on the track
- Add flour, spices, salt.
Add flour, spices and salt to pumpkin pulp
- Mix until a homogeneous dough is obtained.
Mix the dough well
- Heat the vegetable oil in a frying pan and spread the pumpkin dough over a tablespoon, forming potato pancakes.
Start frying and heat vegetable oil in a frying pan, and then put a spoonful of dough on the frying pan
- Fry on both sides until golden brown.
Pancakes should be golden and shiny on both sides
- Put the finished potato pancakes on a paper towel.
And now we move the sods on a paper towel to get rid of excess fat
- We serve ready-made potato pancakes to the table.
All to the table and bon appetit
The benefits of the dish
In principle, I don’t see the possibility of talking about the benefits when we fry something. And whether it’s delicious pumpkin pancakes or other recipes is not so important. But in the case of not very starchy pumpkin, there is still a chance. Pumpkin refers to those products that do not lose during heat treatment, but only acquire additional useful properties, like carrots. That is why the temperature itself is only good for her. On the other hand, frying is not very good in principle, so if you do it - then only in coconut or olive oil. For the rest, I simply urge you to enjoy the taste and know the measure in everything. And whether it will be potato pancakes or other dishes sentenced in a pan is not so important. Keep this in mind and read us with pleasure. Your HozOboz!
