Pumpkin fritters with potatoes and cheese
Unsweetened pumpkin pancakes will please even those who aren't particularly fond of pumpkin. Potatoes, cheese, garlic and herbs cleverly mask its flavor and masterfully smooth out its characteristic sweetness. The fritters turn out soft, despite the nice crispy crust, and go off in a second! Ingredients (for 2 servings)
Pumpkin - 300 g
Potatoes - 100 gr (1 piece)
Hard cheese - 75 gr
Egg - 1 egg
Fresh parsley - 10 g (a few sprigs)
Garlic (large) - 10 g (1 clove)
Flour - 50 g (5 spoons with a spoonful)
Hummels-suneli - 0,5 tsp.
Salt - 0.5 tsp. (to taste)
Ground black pepper - a pinch (to taste)
Sunflower oil (for frying) - 50 m
Prepare the necessary ingredients.
Peel the potatoes and grate them on a medium grater directly into a bowl.
The peeled and grated potatoes are 75 grams.
Peel the pumpkin from the skin. If necessary, remove the fibrous middle with the seeds. (In peeled form I got 250 g of pumpkin.)
Grate the pumpkin flesh on a medium grater and add to the potatoes.
Squeeze the grated vegetables with your hands from the juice.
Hard cheese also grate on a medium grater and send to the potato-pumpkin mass.
Chop the parsley finely and also put it in a bowl.
Peel a large garlic clove or a couple of cloves of medium size peel and pass through the press to the other ingredients.
Beat the eggs, add the flour, salt, ground black pepper and chopped suneli spice.
Mix the combined ingredients thoroughly. The mass for pancakes will be quite thick.
Heat sunflower oil in a frying pan and pour there with a tablespoon the cheese and vegetable mass in the form of flat flat cakes.
Fry the fritters on high heat for 3 minutes on each side. Then cover the pan with a lid, turn down the heat to minimum and steam the fritters for 5 more minutes.
Pumpkin pancakes with potatoes and cheese are ready. From the specified number of ingredients I got 8 pancakes.
Such pancakes are especially good warm with a suitable sauce, such as sour cream or mustard.
Bon appetit