Hope I promised lovers of vegetable dishes to put delicious pumpkin pancakes. I spread it, and not even after a year, but only after a couple of weeks. And all because pumpkin helps with sclerosis and selective amnesia (just kidding, just kidding).

In fact, this year I built up pumpkins a lot, so stew-parim-boil-fry-bake-all with a pumpkin every other day, the potato yearns idle in the basement, I’m just somehow uncomfortable in front of it. Yes, dad handed over from his miracle garden under the river several pumpkins the size of a carriage (well, the carriage is not the size of a carriage, but 15-20 kg each). In general, I'm covered in pumpkins for the very tomatoes, s-he-he-he!

My pumpkin pancakes are made quite simply, now I’ll tell you everything step by step.

To create delicious pumpkin pancakes, we need:

• 600-700g peeled and peeled pumpkin seeds
• 3 eggs
• 3 tablespoons sour cream
• 5-6 tablespoons of flour with top
• 2 teaspoons of sugar (optional)
• A pinch of salt
• Cooking Oil

From the specified number of products, 2.5 to 3 large frying pans of pancakes are obtained.

Delicious pumpkin pancakes, recipe:

1. Beat eggs with a whisk with salt, add sour cream and flour, stir until smooth with the same whisk or blender.
2. We clean the pumpkin from the skin and bones, weigh the required amount, remove the excess in the bag in the refrigerator (soon we will cook soup from it, so that it will not disappear!).
3. Three pumpkin on a fine grater. You are not squash a pumpkin, especially later varieties - it will take a little longer to rub it, so we concentrate on the heart chakra and - let's go!
4. We mix the grated pumpkin with our egg-sour cream mixture, mix it carefully and carefully so that the dough envelops all the pumpkin chips.
5. We heat the oil in a pan and spread our pancakes with a tablespoon. One spoon with the top - one pancake. If you are aesthetically pleasing even edges, after laying out each pancake immediately adjust its shape with a silicone spatula.
6. Slowly fry our pancakes on both sides on a fire a little less than average so that the pumpkin can cook and not let out a raw crunch. To the golden color, yeah.

Delicious pumpkin pancakes are ready! Well, of course, sugar can not be put if the pancakes go as a side dish. And, of course, you can put sugar, and more, and rub an apple without a skin into these pancakes. And you can also throw a little cottage cheese in them, if there is nowhere else to attach it. Although in this case, I would advise you to better learn the air curd casserole (I’ll write a recipe soon, I swear!).

I love pumpkin pancakes without any frills, just with fresh natural sour cream, my husband likes them too, and the child said that he saw them in a coffin, with any sauce. Today I talked seriously with him about wholesome and unhealthy foods (of course, we only conditionally have unhealthy foods).

He seemed to be even a little imbued (as far as there you can generally imbued with such topics in 5 years). Because for lunch I even ate a little baked pumpkin with chicken in the oven, and for dinner I put on a good piece of cottage cheese casserole, which I experimented with today in a slow cooker. But the pumpkin with chicken turned out really tasty, it's not vile, sugary gruel for you. Awesome thing. I'll write too soon.

I hope you find my recipes useful.

And, and folk wisdom is for today.

Late autumn, a beautiful pumpkin should come to our tables. Of course, now there is no need to make dishes from it, as once. However, it is impossible to argue that it is a natural vitamin-mineral complex. We all consider her a real Russian vegetable, despite the fact that she came to us only in the 18th century, although she has been familiar to Europe since the 15th century. Columbus brought her from his trip, and she immediately gained popularity, which is still used today. Pumpkin fritters are one of the simplest dishes. Easy to prepare and surprisingly tasty pancakes are loved by children and adults. No matter how frying them they are always eaten to the last. No wonder - a dietary vegetable, or rather, a berry, contains little fiber and organic acids. Its calorie content is only 23 kcal / 100 grams, 90% of it consists of water. Another interesting fact is that it contains 4 times more carotene than in carrots. And although the pumpkin is very satisfying, it is quickly digested. Its pulp is soft or hard, the consistency depends on the degree of ripening, but in any case, pumpkin dishes are prepared quickly and easily.

Pumpkin fritters - preparation of products

Pumpkin is a very convenient vegetable: it does not require long-term processing, and it is stored for a long time - under the right conditions, almost all winter. It is enough to peel it from a hard skin, and the "pumpkin component" is ready for use. Pumpkin pancakes can be prepared by all methods known for baking: in a skillet, in a slow cooker, or baked in the oven. The dough can be on soda or yeast - it all depends on your momentary mood. For kneading, kefir or sour cream, an egg and a little flour are most often used.

Pumpkin fritters - the best recipes

Recipe 1: Classic Pumpkin Fritters

Appetizing pancakes with a golden brown crust and a bright orange center - who can resist this temptation, especially if served with amazingly sweet jam or vanilla sauce. Wherever this happens - at breakfast or as a snack at work, the little “suns” will give an excellent positive charge and cheer up.

Ingredients: pumpkin (400 grams), egg (2 pcs.), flour slide (5 tbsp. tablespoons), salt, vegetable oil, vanillin, nutmeg.

Cooking method

We clean the pumpkin and grate it. Add eggs, flour, salt, vanillin, a pinch of nutmeg. Stir and spread on a hot frying pan with vegetable oil. Fry on both sides, put on a napkin to absorb excess oil.

Done! Serve with jam and hot tea.

Recipe 2: Baked Pumpkin Fritters

If you have no time to fry fritters in a pan - use the recipe for baked fritters. The pancakes are unsweetened and non-greasy, the only thing you need to remember when preparing them is to remember to turn over to the other side.

Ingredients: grated pumpkin (1 liter), eggs (3 pcs.), sugar (1 tablespoon), sour cream (15%, or yogurt, 2 tablespoons), soda, flour (about 1.5 cups).

Cooking method

Cover the baking sheet with paper and grease it with a thin layer of oil. Rub the pumpkin and drain the juice from it. Add eggs, sour cream or yogurt, flour, sugar and soda, mix. The dough must be obtained in the form of thick sour cream. We spread it with a spoon at a certain distance from each other, so that spreading, the pancakes do not mix. Bake in the oven for 15 minutes, then turn over and leave for another 10 minutes at a temperature of 180 degrees. Serve them warm or cold to the table - this is a great addition to a hot first course.

Recipe 3 - pumpkin pancakes with cottage cheese

This option resembles a cross between cheesecakes and ordinary vegetable pancakes. There is practically no characteristic pumpkin flavor, the pancakes melting in the mouth have a delicate structure.

Ingredients: pumpkin (300 grams), cottage cheese (100 grams), apple (1 pc), egg (1 pc), baking powder, sugar (1-2 tablespoons), raisins - 1 handful, salt, a little milk or kefir.

Cooking method

Grate the pumpkin, rub the cottage cheese with the egg and sugar, combine all the ingredients. Add kefir and flour so much to get a consistency of thick sour cream. We spread the pancakes in a pan with a spoon and fry them until golden brown. After turning over, cover with a lid and reduce the heat so that they bake well. Pancakes are perfectly combined with cranberry jam, honey or sour cream.

Recipe 4: Pumpkin Fritters with Apples

These pancakes can be prepared all year round, they will always be tasty and healthy. The delicate texture with sour cream or kefir gives simply weightless, dissolving in the mouth, pieces.

Ingredients: pumpkin (400 grams), eggs (2 pieces), apples (2 pieces), sugar (2 tablespoons), flour (half a glass), salt. Vegetable oil for frying, sour cream (100 grams).

Cooking method

On a grater we rub the peeled pumpkin and apples. Beat eggs with sugar separately and mix with pumpkin and apples, salt. Add the flour and knead everything well. Determine the amount of flour during the kneading process, the dough should be similar to thick sour cream in consistency. Fry the pancakes until golden brown over medium heat. The proportions of pumpkin and apples can be changed, you can also add more sugar - the taste may be slightly different, but the idea is the same. It turns out wonderful pancakes - ruddy and tasty. Fold them in a slide and spread, for example, with jam - you get a wonderful pumpkin cake. Serve with what you like best - jam, honey, sour cream.

- The pumpkin component of the fritters will only win if you bake it first in the oven and mash it in the form of mashed potatoes. Color and aroma becomes more saturated.

- Despite the beneficial properties of this common vegetable, you should warn people suffering from certain diseases. Pumpkin dishes are most difficult for suffering from peptic ulcer of the stomach and duodenum, diabetes mellitus and gastritis with low acidity.

And a little more about pumpkin

Pumpkin has always been considered the cheapest vegetable. No wonder even Charles Perrault in his fairy tale made Cinderella a carriage from the most affordable vegetable - pumpkin. In 2010, a record was set for growing this vegetable - farmer Chris Stevens from Wisconsin raised a specimen weighing 821.2 kg. This record has been officially confirmed by Guinness World Records. In his comments, Stevens said that good seeds and soil are enough for a good pumpkin to grow. But that's not all. What gamble people just don't think of! In the USA, for example, pumpkin throwing competitions from mechanical cannons are held. The requirement is quite simple - the fetus should not exceed a mass of 4 kg. To date, the record result is 1351 m.

Almost everyone knows the benefits of pumpkin, but not everyone loves and knows how to cook it. It is rich in vitamins and minerals, plant fiber and healthy pectin. People leading a healthy lifestyle prefer it for low calorie content (only 22 kcal per 100 grams) and a pleasant taste. The product can be consumed raw, stewed, fried, baked.

Useful properties of pumpkin:

• Improving digestion. It has a positive effect on the digestive system, improves the absorption of “heavy” foods, is quickly processed by the body due to the high content of healthy fiber, and is perfect for anyone who is trying to lose weight.
• Antioxidant properties. Pulp or juice perfectly remove toxins, toxins and excess cholesterol from the body due to the pectin fibers contained in them.
• Normalization of blood pressure. It is especially useful for hypertensive patients, since with regular use in food it can reduce and normalize blood pressure.
• Diuretic and anti-inflammatory effect.

     Since pumpkin is 90% water and contains potassium, it perfectly dissolves sand and stones in the kidneys and bladder, however, in this case it is better to use it raw.

• Benefits for immunity. Due to the large amount of vitamins contained, pumpkin is a valuable helper in maintaining immunity. In addition, a long shelf life allows you to use it fresh all winter and spring.

Unfortunately, not all adults and children love such a useful product, so it is important to cook it correctly and tasty. One option is pumpkin pancakes - a quick and simple breakfast or snack for the whole family.

Sweet pumpkin pancakes

Pretty simple option. Serve a dish with sweet toppings - jam, honey, sour cream sauce.

Ingredients:

Cooking:

1. Grind washed, peeled pumpkin on a medium grater.
2. Mix all the ingredients together.
3. Heat oil in a pan.
4. Gently shape flat cakes with a spoon.
5. Fry them on both sides over low heat.

Pancakes with apple and raisins

The combination of pumpkins, apples and raisins is associated with autumn. Serve pancakes with cinnamon, honey and hot aromatic tea - and your evening will be filled with comfort and warmth.

Ingredients:

Cooking:

American Pumpkin Pancakes

In the USA, fritters are often cooked according to a special recipe; they are high and voluminous. They are cooked in a dry frying pan and eaten with fruits, berries and sweet syrups, such as maple and chocolate.

Ingredients:

Cooking:

1. Boiled, peeled, chopped pumpkin, boil and chop with a fork or otherwise.
2. Melt the butter.
3. Beat the egg component with sugar, mix with pumpkin and butter and beat again.
4. Add milk.
5. In the dough, add flour and baking powder, set aside the mass for half an hour.
6. Preheat a dry pan without using oil.
7. Bake large pancakes on both sides.

Pumpkin pancakes on kefir dough

Many housewives prepare pancakes using fermented milk products. If you add a pumpkin, then the pancakes will become softer, tastier and much more useful, and they will also get a nice sunny color!

Ingredients:

• 0.5 kg of pumpkin;
• a pair of eggs;
• 125 g of kefir;
• a glass of flour;
• a little salt;
• vegetable oil - 3-4 tablespoons;
• baking powder - 1 tsp.

Cooking:

1. Washed, peeled pumpkin and sunflower seeds, grate with a medium straw.
2. Add all other components.
3. Mix the mass well, set aside for the reaction of kefir with a baking powder for 15 minutes.
4. It is good to heat the pan with oil, put the dough on it and carefully form pancakes with a spoon.
5. Fry on both sides for several minutes.

Pumpkin Hash Browns - Video

Fritters with cottage cheese

Such pancakes are very similar in taste to cheesecakes, pumpkin flavor is almost not felt, but gives an interesting sweetness and tenderness. Serve better with sweet sauces, jam or sour cream.

Ingredients:

Cooking:

1. Cut the washed, peeled pumpkin into pieces, bake in the oven, cool.
2. Grind cottage cheese - just mash it with a fork.
3. Combine the cottage cheese with the first mass, egg, sugar, flour, salt.
4. All mix well.
5. Spread the dough on a preheated pan with a tablespoon.
6. Fry over medium heat on both sides until a pleasant color.

Pumpkin Hash Browns

Hash browns can be an easy and interesting dinner option. They can be served with sour cream or cream sauce.

Ingredients:

Cooking:

1. Boil washed vegetables or bake in the oven until soft.
2. Garlic, passed through a press, pumpkin and potatoes, grated through a sieve, combine and mix with the rest of the components.
3. Bake fritters in a pan with warmed butter.

Pumpkin fritters with chicken and herbs

Another recipe for fritters that can replace a healthy dinner. It will appeal to those who follow their figure.

Ingredients:

Cooking:

Fritters with pumpkin and feta cheese

Such pancakes are combined with a light vegetable salad.

Ingredients:

Cooking:

1. After washing, peeling and grating the pumpkin on a coarse grater, combine it with finely chopped onions (you can use green).
2. Mix all the ingredients, let them stand for 15 minutes.
3. Heat the butter, put the dough in a tablespoon.
4. Fry for a couple of minutes on each side.

Savory pancakes with cheese, pumpkin and ginger

It’s not difficult to prepare such original pumpkin pancakes, and they will perfectly diversify the vitamin menu.

Ingredients:

Cooking:

Millet Pumpkin Fritters

Unusual, but very tasty and bright combination with millet will appeal to all lovers of a healthy cuisine, because it is a rich source of vitamins and minerals.

Ingredients:

Cooking:

1. Wash the pumpkin, peel the seeds and peels, grate on a coarse grater.
2. Mix with other components and leave for half an hour.
3. Heat oil in a pan, put the dough in a tablespoon.
4. Fry the resulting pancakes on both sides until ready.

Hash browns with pumpkin and lemon

Fritters according to this recipe are lush, airy and tender, and lemon flavor gives them a special twist.

Ingredients:

Cooking:

1. If you pre-bake a pumpkin, then the pancakes will turn out more fragrant and bright.
2. To get a lower-calorie dish, you can bake pancakes in the oven, do not use flour or replace it with semolina.
3. If the dough for fritters turned out to be too liquid, then add semolina instead of flour, if liquid, then - an egg or kefir.
4. Do not forget to salt the dough: salt enhances the sweet taste, paradoxically.
5. If the grated pumpkin is very liquid, it is better to squeeze out the excess juice.
6. For sweet fritters it is better to choose more fragrant varieties, for example, nutmeg.

You do not know how to diversify your breakfast? How to feed a child for an afternoon snack? What to serve for dessert for dinner? Delicious and fragrant pumpkin fritters will certainly please your household. Moreover, pumpkin is incredibly healthy.

For fritters it is best to use nutmeg pumpkin, with fragrant sweet pulp. Thin-skinned pumpkin is best cleaned before cooking. Fruits with a thicker peel should be baked in the oven before use. And after that, cleaning is easier. Spices such as nutmeg, cinnamon, vanilla, cardamom are best combined with fragrant pumpkin. Pumpkin pancakes with the addition of these seasonings will be even tastier.

Cooking pumpkin pancakes - fast and tasty

Time for preparing  - 35 - 40 minutes

Exit  - 4 servings

Calorie dishes  - 162 kcal

Ingredients:

• Pumpkin - 0.5 kg
• Flour - 5 - 6 tbsp.
• Egg - 1 pc.
• Honey - 1 tbsp
• Vanillin

Cooking fritters step by step:

The pumpkin in its consistency is quite dense, so first it is advisable to let it in water or milk. Grate the pumpkin with large holes, add 15 ml of water and send for 3 minutes in the microwave. This is the fastest way. You can also put out the pumpkin on the stove, turning on medium heat, or bake in the oven.

Cool the pumpkin, add honey for sweetness. One spoonful is enough, as the pumpkin itself has a sweetish taste.

Drive a raw egg into the pumpkin mass, add a little salt, enough on the tip of the knife and mix the ingredients thoroughly.

For viscosity, so that the pancakes do not fall apart in a pan, put the flour. Usually 150 -180 grams is enough. Pumpkin dough should be thick enough so as not to blur when cooked.

Place the skillet over medium heat, pour a little vegetable oil for frying. Bake well to make a slight crackle. Only after that put the dough in the pan in the form of small pancakes. Fry on both sides until a light golden color.

Put the finished, browned pancakes on a napkin to remove excess fat.

Pumpkin fritters, the recipe of which is presented above, is usually served hot with berry syrup, confiture, sour cream or whipped cream.

Pumpkin fritters on kefir

Kefir pumpkin pancakes are successfully supplemented with orange zest. This dish will appeal to even those who do not really like pumpkin flavor and smell.

Ingredients:

• Pumpkin - 0.4 kg
• Flour - 0.75 st.
• Egg - 2 pcs.
• Kefir - 0.5 tbsp.
• Sugar - 2 tbsp.
• Vanillin
• Zest of one orange
• Sunflower oil

How to cook:

Send the pumpkin crushed using a fine grater into the microwave for 3-4 minutes to make the pumpkin soft. Beat with a mixer the eggs with kefir, sugar, vanilla. Add flour, salt to taste, orange zest and mix well. Combine the dough with prepared pumpkin. Pour two tablespoons of sunflower oil into a well-heated skillet and spread the dough in the form of fritters. Fry on both sides until cooked. Serve pancakes with sour cream, honey, jam.

Pumpkin and apple fritters

An inexhaustible storehouse of vitamins contains ripe pumpkin pancakes and fragrant apples. A real autumn treat!

Ingredients:

• Pumpkin - 0.3 kg
• Apple (medium-sized) - 1 pc.
• Flour - 4 tbsp.
• Egg - 1 pc.
• Cinnamon - 0.5 tsp
• Vegetable oil

How to cook:

For delicious pancakes, cut the pumpkin into medium slices and bake in the oven until soft. Grated apple peel on a grater with small holes. Grind the prepared pumpkin in a puree with a blender. Add salt, flour, egg to the mass. Send the grated apple and cinnamon here. Mix all components well until smooth. Fry pancakes until golden brown.

Pumpkin fritters with cottage cheese

Lush, very useful pumpkin-curd pancakes will surely appeal to lovers of cheesecakes, casseroles and other curd treats.

Ingredients:

• Pumpkin - 0.3 kg
• Sugar - 2 tbsp.
• Cottage cheese - 0.25 kg
• Flour - 5 tbsp.
• Starch - 2 tbsp.
• Egg - 1 pc.
• Baking powder - 0.5 tsp
• Milk - 2-3 tbsp

How to cook:

Rub the pumpkin on a fine grater or grind with a blender. Add cottage cheese, sugar, egg, baking powder, flour. Mix the mass thoroughly. Add milk so that the consistency of the dough turns out as thick sour cream. Sauté the pancakes over low heat until rosy.

Pumpkin fritters diet

Fritters do not fry in a pan, but bake in a hot oven. Due to this, they are obtained completely non-fat, dietary. In addition, the recipe does not contain dairy products and eggs, so people fasting and vegetarians will definitely like it. And also this is a great dish for young children who are just starting to get acquainted with adult food.

Ingredients:

• Pumpkin - 0.5 kg
• Flour - 6 tbsp.
• Honey - 2 tbsp.
• Cinnamon
• Vegetable oil

How to cook:

To prepare lean pumpkin pancakes, grate it on a fine grater. Add flour, salt. Knead a uniform dough. Form small pancakes, put them on a pre-greased (vegetable) baking sheet. Bake until cooked in a preheated oven at 170 degrees. When serving, sprinkle cinnamon on the fritters and pour over honey.

Pumpkin and carrot fritters

Preserving vision, giving shine to hair will help daily use of pumpkin and carrot fritters for breakfast. After all, these sunny vegetables contain a huge amount of vitamin A, which is so beneficial for our body.

Ingredients:

• Pumpkin - 200 g
• Carrots - 150 g
• Egg - 1 pc.
• Sugar - 2 tsp
• Flour - 4 tbsp.
• Nutmeg
• Vegetable oil

How to cook:

Cooking fritters from pumpkins and carrots is a quick and troublesome process. First, the vegetables should be peeled. Then grind the pumpkin and carrots in a blender. Pour in three tablespoons of water and cook until soft. In the cooled mass, add the egg, flour, sugar and cardamom. The consistency dough should be like kefir fritters. Put a tablespoon of the mass on a frying pan heated with vegetable oil. Fry on both sides until golden, appetizing.

Pumpkin fritters with semolina (without flour)

Adding semolina makes pumpkin pancakes more tender and soft. Before heat treatment, it is recommended to give the test a little infusion to make the semolina swell.

Ingredients

• Pumpkin - 0.4 kg
• Manka - 4 tbsp.
• Eggs - 2 pcs.
• Sugar - 2.5 tbsp
• Starch - 2 tbsp.
• Soda - 0.3 tsp
• Vanilla

How to cook:

Grind the pumpkin in a way convenient for you. Use a grater, meat grinder or blender. Add beaten eggs with sugar and vanilla. In a separate container, mix semolina with starch and soda, and combine them with pumpkin and egg mass. Cover the dough with a napkin and leave it for 15 -20 minutes to make the semolina swell. Sauté the pancakes over low heat until a light golden color on one side. Then turn them over with a wooden spatula on the other side, cover and fry until cooked.

Pumpkin fritters without eggs

Another option for cooking vegetarian pancakes. Spices give a special piquancy to the dish.

Ingredients:

• Pumpkin - 0.5 kg
• Flour (wheat or chickpea) - 1 cup
• Salt - 1 tsp
• Spices (asafoetida, curry)
• Sunflower oil

How to do:

Grated on a fine grater, mix the pumpkin with salt, mix vigorously and leave for 10 minutes to make the juice stand out. Add flour and spices. Fry pumpkin pancakes in sunflower oil for 5-6 minutes on each side.

Pumpkin pancakes with cheese

Fritters are delicious and nutritious. It is good to serve them a sauce made from sour cream and garlic.

Ingredients

• Pumpkin - 0.6 kg
• Hard cheese - 0.2 kg
• Flour - 1 tbsp.
• Egg - 2 pcs.
• Garlic - 3 cloves
• Greenery
• Vegetable oil

How to cook:

Grate pumpkin cheese and pulp. Mix them with herbs, eggs, flour. Pass the garlic cloves through a press and put in the dough. Salt. Leave the pancake mass for 30 to 40 minutes. During this time, the pumpkin will let the juice and the dough will become more liquid. Pour a couple of tablespoons of vegetable oil into the pan, heat well over moderate heat. Fry pumpkin pancakes with cheese on both sides.

Pumpkin and zucchini fritters

Pumpkin-squash pancakes are light, delicate and very tasty.

Ingredients:

• Pumpkin - 0.3 kg
• Zucchini - 0.3 kg
• Flour - 0.5 tbsp.
• Egg - 1 pc.
• Ground black pepper
• Greenery
• Frying oil

How to cook:

Grind the peeled pumpkin and zucchini with a grater. Add the egg, flour. Salt, pepper. Finely chop the greens and put it in the dough. Fry the pancakes in vegetable oil until tender.

Unfortunately, pumpkin is rarely on our table. But this melon culture deserves the closest attention. Take, for example, recipes for pumpkin pancakes. There are so many varied combinations of ingredients in this simple dish that you can cook appetizers, main courses, and sweet desserts on the same basis. Moreover, in any performance pancakes will be amazingly tasty and very useful.

Pumpkin is a source of vitamins and minerals important for human health. The content of provitamin A is superior to carrots. There is more iron in an orange vegetable than in beef liver and apples.

Here you can find a rare vitamin T, which affects the speed of digestion and promotes the breakdown of fats.

The rich vitamin and mineral composition provides the healing properties of pumpkin:

• improves digestion;
• cleanses blood of cholesterol;
• eliminates edema, removes excess fluid from the body;
• helps to eliminate toxins and toxins;
• has an antioxidant, choleretic regenerative effect;
• slows down the process of fat accumulation and promotes the breakdown of lipocyte contents.

Another advantage is that preparing the pumpkin for processing is very simple. The fruit is peeled, seeds and hard fibers are removed. Then cut into pieces convenient for further processing.

Pumpkin fritters: photo recipe

Time for preparing:  30 minutes

Quantity: 4 servings

Ingredients

• pumpkin pulp:400-500 g;
• eggs: 2 pcs;
• sugar: 3 tbsp .;
• flour: 1 cup;
• milk (if the pumpkin is not juicy):3 tbsp .;
• vegetable oil:for frying

Cooking instruction

Serving this dessert can be both hot and cold. It goes well with sour cream, jam or condensed milk.

How to quickly make pumpkin pancakes

This is one of the easiest dishes. But there are many options for it, depending on which ingredients the pumpkin pulp is mixed with.

Pumpkin for fritters can be used raw, baked in the oven, stewed. The raw pulp is rubbed with shavings, the last heat treatment is ground in mashed potatoes.

The dough is made without adding liquid, on kefir, milk. To bake tall, lush pancakes, use slaked soda or yeast.

Pumpkin pancakes are usually fried in a cast iron skillet in vegetable oil. There are also diet fritters recipes that are baked in the oven.

The easiest fritters

• For 400 g of pumpkin pulp:
• egg - 2 pcs.;
• flour - 5 tbsp. l .;
• salt;
• vegetable oil for frying.

Recipe:

1. Pumpkin is rubbed with large chips. This is an option for pancakes similar to pancakes.
2. If you need to get a dough of a more uniform consistency, make vegetable chips finely.
3. All ingredients are mixed.
4. Leave for 10 minutes to flour flour.
5. Fritters are baked in well-heated vegetable oil in a pan with a thick bottom.
6. On the one hand, the pancakes are browned for 2 minutes, on the second - 1 minute.
7. Hot pumpkin pancakes are laid out on a paper towel to remove excess fat.
8. Served with sour cream, honey, jam - to choose from.

The second quick option is for 500 g pumpkin:

• hot milk - 400 ml;
• egg - 1 pc.;
• sugar - 2 tbsp. l .;
• flour - how much dough will take.

Recipe:

1. The peeled pumpkin pulp is cut into small cubes.
2. Shifted to the stewpan.
3. Pour with hot milk and simmer at a slow boil for 15 minutes.
4. The vegetable in milk is cooled, frayed through a sieve or interrupted with a submersible blender.
5. Mix the puree with the rest of the ingredients.
6. Pancakes are fried in a frying pan in a hot hot oil.
7. Served with jam, honey, condensed milk.

Classic pumpkin and apple fritters

A simple but very healthy dish, which can be prepared at any time of the year.

• For 400 g of pumpkin pulp:
• apple - 2 large fruits;
• egg - 2 pcs.;
• flour - 5 tbsp. l .;
• sugar - 2 tbsp. l .;
• salt is a pinch.

Recipe:

1. Pumpkin and peeled apples are rubbed with large chips.
2. Beat eggs with sugar and salt.
3. Mix the ingredients.
4. Pour the sifted flour in parts.
5. Pancakes are baked over medium heat in refined vegetable oil.

The proportions of the ingredients can be changed at your discretion. For example, if you take more apples, the taste of fritters will turn out to be more dessert. Reducing the amount of sugar, you can bake snack fritters, which go well with natural yogurt or sour cream and garlic sauce. The aroma of pumpkin hash browns with apple is appetizing in itself, but if you add a little cinnamon or vanillin to the dough, the smell of the dish will be delicious.

Kefir in combination with a baking powder will provide pumpkin pancakes with splendor and a soft porous structure. According to the recipe, sugar is not added to the dough. But if you really want sweets, you can sweeten the dessert with a teaspoon of sugar.

• For 400 g of pumpkin pulp:
• kefir - 125 ml;
• egg - 2 pcs.;
• baking powder - 1 tsp;
• flour - 1 tbsp .;
• salt is a pinch.

Recipe:

1. Stew the pumpkin in a small amount of water or bake until soft in the oven.
2. Cool, interrupt in mashed potatoes.
3. Warm kefir, salt, baking powder, eggs, flour are added.
4. Knead a thick dough.
5. Bake pancakes in a pan.

Diet pumpkin pancakes in the oven

This option of a simple dish will be interesting to those who do not like to stand over a hot stove for a long time. Pumpkin pancakes according to this recipe are low-calorie, moderately sweet and very low-fat.

• For 1 liter of ready pumpkin puree:
• sour cream (10% fat) - 2 tbsp. l .;
• egg - 3 pcs.;
• flour - 1.5 tbsp .;
• sugar - 1 tbsp. l .;
• slaked soda - ½ tsp;
• salt.

Recipe:

1. All ingredients are mixed in a deep container.
2. The baking sheet is covered with baking paper.
3. The oven is turned on 180 degrees.
4. With a dessert spoon, spread the dough on a baking sheet, making large gaps between the pancakes.
5. Fritters bake for 15 minutes on one side.
6. Turn over and leave in a working oven for another 10 minutes.

You can serve baked pumpkin pancakes both hot and cold for the first courses, as an appetizer, for dessert with sweet sauces.

Pumpkin and zucchini fritters

Amazingly delicate tasty pancakes with spicy notes. Dish with pleasure even children and men who eat food are happy to eat.

• For 300 g of pumpkin pulp:
• young zucchini - 300 g;
• egg - 1 pc.;
• corn flour - how much dough will take;
• garlic - 1 large clove;
• ground black pepper - 1/3 tsp;
• salt - 2 pinches;
• dill - 1 bunch.

Recipe:

1. Zucchini and pumpkin are rubbed with large chips.
2. Salted, left for 10 minutes alone.
3. Stand out juice is drained.
4. Vegetable chips are thoroughly squeezed.
5. Garlic is passed through a press.
6. Dill is chopped finely.
7. In a deep bowl, mix all the components of the dough.
8. Pancakes are fried in a cast-iron frying pan in hot oil until golden brown.

If desired, 50 g of goat cheese or salted feta cheese can be added to this recipe. In this case, salt dough is not necessary.

The subtleties of cooking delicious pumpkin pancakes

If the pumpkin flesh is harsh and raw it can not be used, the vegetable is pre-stewed or steamed. Boil a pumpkin in water to make fritters is undesirable. But the best option would be to bake the vegetable in the oven under the foil. Thanks to this, the pumpkin will become softer, sweeter, more aromatic.

When combined with salt and sugar, chopped pumpkin pulp gives off a lot of juice. This must be taken into account when mixing the dough. It is recommended not to clog the dough with flour, but drain the juice and squeeze the pulp before mixing with the rest of the ingredients.

Pumpkin fritters dough can be made without flour. Instead of this essential ingredient, semolina is used. After mixing all the ingredients, such a dough should be left alone for 20-30 minutes so that the semolina is well swollen.

In taste, the sweet orange vegetable goes well with apples, dried apricots, cottage cheese, hard and soft cheeses, zucchini, carrots, onions, chicken mince. Low-calorie diet pancakes are cooked in the oven with the addition of oatmeal.

For flavor, garlic, spices (turmeric, cinnamon, rosemary, nutmeg, vanillin, ginger, saffron) are added to the dough.

In the summer, when it is difficult to find a fresh pumpkin, you can use frozen vegetables in the fall or canned vegetables to make pancakes.

Important! For all its beneficial properties and high palatability, pumpkin has contraindications. An orange vegetable and dishes from it should be excluded from the diet for people suffering from diabetes mellitus, gastritis with low acidity, a duodenal ulcer, and a stomach.