Pumpkin squash fritters. Recipes for pumpkin fritters. Pumpkin pancake recipes - quick and tasty

Golden autumn has entered into its legal rights, but a variety of bright and juicy vegetables still pleases us with its abundance. I offer a quick and easy recipe for pumpkin and zucchini pancakes. They can be prepared for breakfast or a snack.

Zucchini use any variety, you can take both young and more mature ones. There was a big zucchini in my kitchen, don't throw it away. Washed, cleaned of seeds and peel and used to make hearty pancakes.

To prepare pancakes from pumpkin and zucchini, we need zucchini, pumpkin, flour, egg, salt, onion, ground pepper, herbs, vegetable oil.

Rinse pumpkin and zucchini thoroughly, dry with a towel. Remove peel and seeds. In young zucchini, this is not necessary.

Grate both ingredients on a coarse grater or pass through a food processor. Place in a deep bowl.

Peel the onion from the husk. Cut into small pieces. Optionally, you can add a clove of garlic. Mix all vegetables.

Add chicken eggs to the pumpkin-zucchini mass, mix again.

Sprinkle in wheat flour. Stir.

From the greens, take parsley or dill. You don't have to add it if you don't like it. Rinse and pat dry to remove excess moisture. Finely chop, add to grated vegetables. Season to taste with salt and ground black pepper. Stir.

Heat vegetable oil in a comfortable frying pan. Add a spoonful of dough. Fry over moderate heat on both sides until golden brown.

Put the fried pumpkin and zucchini pancakes on a paper towel to remove any remaining oil, and immediately serve hot to the table.

Enjoy your meal!

Step 1: Prepare pumpkin.

Cut the pumpkin into two or more parts and separate the peel from the pulp by cutting it with a knife. Be careful, sometimes the peel of a pumpkin is very dense and you can cut yourself by negligence.

Step 2: Prepare the zucchini.

Zucchini is easier to peel than pumpkin. Just use a special paring knife. Be sure to thoroughly rinse the vegetables under running water.

Step 3: Prepare the bow.

Divide the onion into two halves and remove the husk, remove the remnants of the root and top.

Step 4: Prepare the dough.

All vegetables: onion, zucchini and pumpkin; grind with a grater. Put in a deep bowl and mix together, salt, if you want, then add pepper to taste, and mix again. Add flour, eggs and baking powder. Mix all the ingredients well, I will not say that there should be no lumps, since the vegetables are grated quite large, but you should get a relatively homogeneous mass.

Step 5: Fry the pancakes.

Heat up a frying pan with plenty of oil, it should not completely cover the pancakes so that they float in it, but should cover them at least half the height. Add oil during cooking if needed.
Spread the prepared vegetable mass on a hot frying pan with a tablespoon. Fry first until golden brown, turn over and continue frying on the other side. On average it takes about 3-4 minutes fry on each side.
Put the finished pancakes on a spread out paper towel, this is necessary in order to free the dish from excess oil.

Step 6: Serve the pancakes.

Serve warm pumpkin and zucchini pancakes as a side dish or as an independent dish. Top them with sauce or sour cream to taste.
Enjoy your meal!

Sometimes a little cheese is added to the mass for pancakes, which must first be grated on a fine grater.

If you've made too many pancakes and have a few left over, store them in the refrigerator and reheat them in the oven before re-serving.

If you have the opportunity, add green onions or just fresh herbs to the mixture.

You can find recipes in which kefir is added to the vegetable mixture during cooking.

My zucchini, dry and grate on a medium grater. If the vegetable is ripe, then first remove the rough peel and take out the seeds. We spread the grated zucchini in a deep bowl and leave for 15-20 minutes so that it gives juice.

Peel the pumpkin and remove the seeds. We rub the same way as the zucchini, on a medium grater.

Squeeze the zucchini or throw it on a sieve. If you leave all the juice, then you will have to add a lot of flour to the dough and the pancakes will turn out not so tender. Add the grated pumpkin to the zucchini and break one large egg.

We rub the peeled garlic cloves on a fine grater or pass through a press and add them to the vegetables together with chopped herbs.

Salt and pepper to taste. We mix everything thoroughly.

Sift the flour and add to the main mixture.

The dough is not very thick, and due to the grated vegetables - not quite homogeneous. Therefore, before each laying pancakes in a pan, the dough must be mixed.

We put a frying pan with vegetable oil on the stove and heat it over medium heat. Fry pancakes from pumpkin and zucchini in a heated frying pan on both sides until golden brown. For each pancake, you need about one tablespoon of dough.

We spread the finished pancakes from pumpkin and zucchini on a plate covered with paper towels. Leave for 5-7 minutes so that the towel absorbs some of the oil, and they turn out to be less greasy.

After that, still warm pancakes are served on the table with sour cream or your favorite sauce.

Enjoy your meal!

Vegetable fritters is one of the most popular topics. Zucchini-pumpkin pancakes are easy to make, but they are healthy. After all, they are prepared very quickly, and that is why they retain most of the vitamins and other nutrients. They can be served as a separate dish, or as a side dish. This dish is good for breakfast, lunch and dinner.

Vegetable pancakes are prepared, usually in a well-heated frying pan or crepe maker, with a little oil. Therefore, they turn out ruddy and with a crispy crust. If you want to avoid a lot of oil, you can fry in a special pan with a non-stick coating. After frying, pancakes can be put on a napkin so that the oil is glass.

It is advisable to cook any types of pancakes immediately before the meal. Otherwise, after a while they lose their appetizing appearance, and the taste becomes different.

Any vegetables are foods very rich in vitamins and minerals. Zucchini is a very common culinary product with a light and delicate taste. They make a lot of delicious and healthy meals, in various combinations. Pumpkin is even more useful and tasty product in its own way. This is one of the cheapest vegetables.

Pumpkin seeds are also useful if they are dried and then chewed like ordinary sunflower seeds. As many people know, not everyone eats it with pleasure. Therefore, cooks and just housewives often have to find various solutions that will make the most fastidious eat. The combination of pumpkin and zucchini can bring many healthy and pleasant taste sensations. One option is zucchini-pumpkin fritters, which can be easily and quickly prepared at home.

Ingredients

1. Small pumpkin - 0.5 pcs.;
2. Medium zucchini - 2 pcs.;
3. Garlic cloves - 2 pcs.;
4. Chicken egg - 1 pc.;
5. Cheese - 50 g;
6. Parsley - 1 bunch;
7. Flour - 5 tbsp. l.;
8. Muscat, pepper, salt - to taste.

Zucchini and pumpkin fritters: recipe

When starting to cook pancakes, the first thing you need to do is prepare the vegetables. Rinse thoroughly and dry. Peel the garlic cloves. Crack an egg and pour into a suitable vessel. Cut off cheese, prepare flour and spices.

Clean the pumpkin from seeds and peel. Sometimes the pumpkin is baked for greater softness. But you can use it raw. Grind the cheese on a fine grater. Grind the garlic, and then the pumpkin. Grate 2/3 of the zucchini on a coarse grater, and the rest on a fine grater. Zucchini is a watery product. Therefore, it is better to rub them separately, and then squeeze the juice, and only then mix with the rest of the ingredients. You can do it in another convenient way. From this, the taste result and benefits will not change. Beat the egg thoroughly, pour over the grated vegetables and cheese. Chop the parsley and pour into the resulting mass. Salt, pepper, add nutmeg and mix.

Add flour to the resulting mixture, while stirring until the mass becomes viscous like sour cream.

Pour a little vegetable oil into a frying container (crepe maker, frying pan, etc.), and then heat well. Spread in a pan, shape and fry until golden brown, about 2-3 minutes on each side. This is the easiest pancake recipe ever.

Improvisation with pancakes

In fact, the ingredients can be changed to taste. After all, cooking is a great creative testing ground for your thoughts and improvisations. For example, in pumpkin-zucchini pancakes, in addition to the main ingredients, you can add carrots, which is no less useful product.

Some add oat bran, raisins, cottage cheese, milk. Someone adds apples or other fruits. From spices, in addition to salt and pepper, sugar, cinnamon, vanillin, nutmeg, etc. are added. This is a matter of taste preferences of everyone who cooks. You can also add to the dough spoiled milk or kefir. Sometimes baking powder is added

Healthy pancakes from zucchini and pumpkin (video)

You can serve pancakes with sour cream. For those who like sweets, it is possible with condensed milk or jam. Enjoy your meal!

Recipe for zucchini and pumpkin fritters (photo)

Ruddy thin pancakes made from juicy pumpkin and ripe zucchini allow you to successfully diversify the family table, especially at the time of ripening of these wonderful healthy vegetables. A simple recipe that involves quick frying pancakes allows you to save all the vitamins and at the same time achieve nutritional value.

Significantly increase nutritional value meals can be the introduction of whole grain or rye flour, a small amount of bran or instant oatmeal. In this case, they will absorb less fat.

Pancakes can be served with a cup of hot clear broth.

Ingredients

• kefir 200 ml
• zucchini 175 g
• pumpkin 175 g
• wheat flour 8-10 tbsp. l.
• chicken egg 1 pc.
• salt to taste
• ground black pepper 1-2 pinches
• Italian herbs 1 tsp
• soda 0.5 tsp
• vegetable oil for frying
• dill, parsley to taste

Cooking

1. Pour in soda and stir well. Leave for 5-6 minutes. During this time, many small bubbles will appear on the surface of the kefir. This suggests that the soda reacted with an acidic environment.

2. Beat in the egg. Stir with a hand whisk until evenly distributed.

3. Clean the pumpkin from the peel and seeds. Rinse and dry with a tissue. Grate with large holes. Add to kefir mass. Stir.

4. Rinse young or mature zucchini. Remove skins and seeds from mature zucchini. Grate on a large grater. Add to the rest of the ingredients.

5. Sprinkle the sifted flour. Knead it into the dough in a circular motion so that there are no lumps.

6. Rinse the sprigs of dill and parsley, dry and finely chop the leaves. Add greens, Italian herbs, ground pepper and salt to a bowl with dough. Stir. Choose spices according to your taste.