Bakery products

Zucchini and pumpkin fritters


Ingredients for making zucchini and pumpkin fritters

  1. Pumpkin 250 grams
  2. Zucchini 250 grams
  3. Salt 1 teaspoon (with a slide)
  4. Wheat flour 1/2 cup
  5. 1/2 teaspoon baking powder
  6. Egg 1 piece (large)
  • Main Ingredients: Zucchini, Pumpkin
  • Serving 4 servings
  • World Cuisine

Inventory:

Frying pan, tablespoon, kitchen knife, cutting board, knife for reading vegetables, metal spatula, disposable paper towels.

Cooking fritters from squash and pumpkin:

Step 1: Prepare the pumpkin.


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

Step 2: Prepare the zucchini.


Zucchini is easier to peel, unlike pumpkins. Just use a special knife for peeling vegetables. Do not forget to rinse vegetables thoroughly under running water.

Step 3: Prepare the onion.


Divide the onion into two halves and peel off, remove the remaining root and tip.

Step 4: Cook the dough.


All vegetables: onions, zucchini and pumpkin; grind with a grater. Fold in a deep bowl and mix with each other, salt, if you want, then add pepper to taste, and mix again. Add flour, eggs and baking powder. Thoroughly mix all the ingredients, I won’t say that there should be no lumps, since the vegetables are grated quite large, but you should get a relatively uniform mass.

Step 5: Fry the pancakes.


Preheat 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. If necessary, add oil during cooking.
Using a tablespoon, spread the prepared vegetable mass onto a hot pan. Fry first until golden brown, turn over and continue to fry on the other side. On average it takes about 3-4 minutes on frying on each side.
Put the finished pancakes on a spread paper towel, this is necessary in order to free the dish from excess oil.

Step 6: Serve the pancakes.


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

Recipe Tips:

- Sometimes a little cheese is added to the pancake mass, which must first be grated.

- If you have cooked too many fritters and you have a few pieces left, store them in the refrigerator, and preheat them in the oven.

- If you have such an 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.