Pumpkin pancakes with potatoes

Potato Escalope 442 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Pumpkin pancakes with potatoes
  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Easy
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Hearty and delicious golden pumpkin and potato pancakes are great for breakfast.

Ingredients

Directions

  1. Peel the potatoes, wash and finely grate.
  2. Boil the milk.
  3. To make the potatoes lose their specific raw flavor, pour the grated potatoes in a bowl first with a small amount of boiling milk, stir, then add the rest of the milk. Let stand for 5-7 minutes.
  4. Then drain the remaining milk.
  5. Peel the pumpkin, wash, grate on a fine grater.
  6. Separate the yolks from the whites.
  7. Add grated pumpkin, egg yolks, flour to the potatoes, salt and pepper to taste.
  8. Beat the egg whites well until dense foam (using a mixer, beat the whites at maximum speed for about 4-5 minutes).
  9. Gently add the whipped whites to the pumpkin-potato mass.
  10. Heat oil in a frying pan. Spoon the cooked mass into the pan. Fry pumpkin pancakes with potatoes in heated vegetable oil over medium heat. First 3-4 minutes on one side.
  11. Then turn over and fry the pancakes with pumpkin and potatoes for another 3-4 minutes (so that the pancakes are better fried, you can cover the pan with a lid, slightly reducing the heat) - so that a golden crust forms on both sides of the pancakes. Add oil as needed.
  12. Serve hot pumpkin-potato pancakes with sour cream.
  13. Bon Appetit!

Pumpkin pancakes with potatoes



  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Easy

Hearty and delicious golden pumpkin and potato pancakes are great for breakfast.

Ingredients

Directions

  1. Peel the potatoes, wash and finely grate.
  2. Boil the milk.
  3. To make the potatoes lose their specific raw flavor, pour the grated potatoes in a bowl first with a small amount of boiling milk, stir, then add the rest of the milk. Let stand for 5-7 minutes.
  4. Then drain the remaining milk.
  5. Peel the pumpkin, wash, grate on a fine grater.
  6. Separate the yolks from the whites.
  7. Add grated pumpkin, egg yolks, flour to the potatoes, salt and pepper to taste.
  8. Beat the egg whites well until dense foam (using a mixer, beat the whites at maximum speed for about 4-5 minutes).
  9. Gently add the whipped whites to the pumpkin-potato mass.
  10. Heat oil in a frying pan. Spoon the cooked mass into the pan. Fry pumpkin pancakes with potatoes in heated vegetable oil over medium heat. First 3-4 minutes on one side.
  11. Then turn over and fry the pancakes with pumpkin and potatoes for another 3-4 minutes (so that the pancakes are better fried, you can cover the pan with a lid, slightly reducing the heat) - so that a golden crust forms on both sides of the pancakes. Add oil as needed.
  12. Serve hot pumpkin-potato pancakes with sour cream.
  13. Bon Appetit!

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