Pumpkin fritters. Pumpkin fritters: a recipe for cooking Pumpkin fritters recipes for kids

Not so long ago I discovered a recipe for dessert pumpkin fritters. I don’t really respect pumpkin in cereals, but this product is very useful and you need to eat its food, so I was looking for where else to use it. And then my mother came to the rescue and advised me to make such a delicacy as pumpkin pancakes. Believe it or not, we didn’t feel the pumpkin flavor in them at all, though we also added an apple to the dough.

Today I made a selection of recipes from raw and boiled pumpkin, as well as with various additives that can greatly affect the taste and nutritional value of the finished dish.

To make your pancakes always turn out, I want to give some tips that experienced housewives have already identified.

1. Any base, be it milk, sour cream or kefir, needs to be warmed up or simply removed from the refrigerator in advance. Somewhere around two hours.
2. Eggs are taken at room temperature.
3. Sift the flour two or three times before adding it to the dough, then the dough will become airy.
4. It is necessary to fry on medium heat, otherwise the sides will burn, and the middle will remain raw.
5. Pancakes from boiled pumpkin are more tender and there is less pumpkin flavor.
6. Soda is introduced into kefir, its acid should be enough to extinguish it. Therefore, it is better to take kefir not the freshest, standing for a couple of days.
7. For pancakes, choose a nutmeg meaty pumpkin, it has more sugar and vitamins. Large-fruited varieties are also suitable, if nutmeg was not at hand.
8. If you have a non-stick pan, then add one tablespoon of vegetable oil to any dough so that the dough easily moves away from the bottom.

We have already prepared this dish before, and. But the ratio of ingredients changes slightly when new products are introduced. After all, it is worth considering whether they will give juice and whether it is worth increasing the amount of flour because of this.

In my opinion, this is the easiest and most delicious pancake recipe. Apples give a unique flavor, and in combination with pumpkin, they reduce the calorie content of food. Children will definitely appreciate the food, especially if served with sour store-bought sour cream.

It tastes like a sweet and sour product. But, if you take more sugar, then the sweetness will increase. I am for less sugar and more natural taste.

Ingredients:

• 300 g pumpkin
• 100 g apples
• 3 tbsp Sahara
• 2 eggs
• 150 ml kefir
• 200 g flour
• 1 tsp soda
• Sunflower oil

We cut the peeled pieces of pumpkin from seeds and peel, put it in the chopper bowl.

We peel the peel from the apples and remove the middle, cut the fruit into slices and lower it to the pumpkin.

Turn on your blender or food processor. You can replace this technique with a grater, then choose the large side of the grater and do everything manually.

Now we drive eggs to this mixture, pour kefir and sprinkle with sugar. Mix thoroughly.

Sift the flour into the dough, put the soda in the final step. It will begin to react to the acid of kefir, so for now we will put the mass aside and begin to prepare the container for frying.

Choose a heavy-bottomed frying pan, grease it with oil and heat it over high heat.

As soon as we start frying the dough, we immediately reduce the intensity of the fire to medium, otherwise it will simply burn with us.

Pumpkin can be taken frozen and boiled until tender. Then the dough will be homogeneous without grains and it will be difficult to guess what you have added inside.

A simple recipe for pumpkin and cottage cheese fritters

Some people call these pancakes cheese pancakes with pumpkin, but you and I, first of all, should be seduced by their taste, not the name. So, we add one more ingredient - cottage cheese. You can take any fat content, it also makes no difference whether you buy it or boil it yourself.
Just remember that the curd grains will be visible in the finished cake and felt in the mouth. Not everyone may like this.

I think it's better to grind the grains through a sieve or with a fork.

Ingredients:

• 200 g cottage cheese
• 300 g pumpkin
• 3 tbsp flour
• 2 tbsp Sahara
• Vegetable oil

If your cottage cheese is not crumbly, but purchased in a bar, then gently knead it with a fork.

Whisk in the eggs and mix in the curd.

We rub the pumpkin on a fine grater, combine it with the curd mixture and sprinkle with sugar.

Sift the flour and add it to the dough, mixing everything well.

You can add cinnamon for flavor.

Fry the dough in a hot frying pan with hot oil.

If you overdo it with oil, then spread out a paper towel and pancakes removed from the pan, put on it. So the towel will absorb unnecessary fat, and you will eat fewer wrong calories.

Lush pancakes on kefir

Oh how we all love fluffy pancakes! On a kefir basis, it is easy to make them, because kefir perfectly extinguishes soda. But for this, it is necessary that he sweats in the refrigerator for a couple of days and becomes more vigorous, and also that he warms up warm for a couple of hours before the cooking process.

Then he will have a good concentration of acid and will not have to resort to vinegar. I will still give a recipe using vinegar, because with it everything is a little more complicated than just pouring soda into kefir.

Ingredients for 21 pieces:

• 350 g peeled pumpkin
• 0.5 l kefir
• 1 egg
• 3 tbsp Sahara
• 1 tsp soda
• 2 tsp vinegar 9%
• 500 - 550 g flour
• Vegetable oil

We rub the pumpkin on a fine grater.

In a separate deep bowl, mix eggs with salt and sugar. Then pour warm kefir and add the sifted flour.

Now pour out the soda and extinguish it with vinegar. Vinegar can be omitted if you are sure that kefir acid will be enough to interact with soda.

Check the dough, the pumpkin could start up the juice and dilute the mass a little. If it worked out for you, add a couple more tablespoons of flour.
Let the mass sit for 10 minutes.

Pour a little oil into the pan, heat it well and spread the pancakes, immediately reduce the fire.

Fry until golden brown, see how well the dough rises.

Recipe with raw pumpkin in the oven

All of the above recipes are based on the raw part of the pumpkin. This is the most common option, when in the autumn period, you need to clean up all the vegetables, and even better, eat them in order to get enough vitamins for the winter.

But it can also be replaced with boiled pumpkin mass. I will talk about this a little later. Now let's look at how we cook pancakes without a frying pan.

Ingredients:

• 400 gr peeled pumpkin
• 2 tbsp Sahara
• 0.5 tsp cinnamon
• 3 eggs
• 2 tbsp yogurt
• 1.5 cups flour
• some salt
• Oil for greasing the mold

Rub the pumpkin slice peeled and seeds on a coarse grater.

Now add three eggs, yogurt, cinnamon sugar and flour to the pumpkin bowl.

We mix the dough. It should have the consistency of thick sour cream.

Take a deep mold and line it with parchment paper. The paper must be greased with vegetable oil, otherwise you will tear off the finished pancakes along with it.

Now spread the lumps of dough at a small distance from each other.

Bake them in a preheated oven at 180 degrees for 15 minutes. Then take out the mold and gently turn them over with a spatula to the other side and leave in the oven for another 10 minutes.

How to make pumpkin pancakes without eggs

Well, here comes the turn of the most dietary and lean recipe. It is for true gourmets who recognize the taste purity of products. There is practically nothing in it except flour and the pumpkin itself.

By the way, this is where we use a cooked vegetable, not a fresh one. Frozen pumpkin is also perfect for cooking.

Ingredients:

• 400 g pumpkin
• 3 tbsp Sahara
• 1.5 cups flour
• Vanillin
• 0.5 tsp soda
• Quarter of lemon

Steam the pumpkin and pass it through a sieve. It will turn out very soft, so you can even just grind the pulp with a fork into a homogeneous puree.

Add sugar, vanillin and soda slaked with lemon juice to it. Now add the sifted flour. This is an important condition for the pancakes to become lush.

Look at the consistency, it should become like thick sour cream. Therefore, you may need less flour.

The dough differs from the usual only in color.

Also pour it into the pan, forming circles and fry until cooked through over medium heat.

I think that this treat with pumpkin is still more suitable for dessert or an afternoon snack, so add more spicy seasonings: vanilla, cinnamon or lemon zest. You will immediately feel how their taste will change for the better.

Recipe without flour with semolina

I also want to tell you about an interesting recipe without flour. We will make a thickening base from semolina and oatmeal. But, both of these ingredients take time to swell and become soft, only then they will not be felt in the pancakes in the finished treat. Flakes can be taken not whole, but ground to make the dough softer.

Ingredients:

• 400 g pumpkin
• 2 eggs
• 4 tbsp decoys
• 2 tbsp oatmeal
• 3 tbsp Sahara
• ¼ tsp salt

Grate the pumpkin finely. We drive eggs into it, add sugar and semolina.

Oatmeal is better to grind a little in a blender. And pour them into a common bowl.

Pumpkin dough should not turn out liquid, it will be better if it keeps its shape on a spoon.

Choose a pan with high sides and a thick bottom.

Lubricate the bottom and spread the dough, not forgetting to leave a distance between the cakes.

Turn the heat down to medium so that the pancakes have time to cook.

We spread the finished pancakes on a paper towel so that excess fat from frying is removed from them and serve.

Semolina fritters are much tastier when hot, so try to cook them just before serving. But, of course, they can always be reheated in the microwave or oven.

Video on how to make savory pancakes with zucchini

And yet the pumpkin is combined with vegetables and fruits, as well as with meat. Therefore, I will give a video on how to cook savory pumpkin pancakes.

You may want to use more than just wheat flour. And replace it, for example, with corn or rye. Then the taste will be more interesting and unusual than the usual ones.

Thank you for your attention and I will be happy to know how you feel about pumpkin pancakes.

Nadys, I promised lovers of vegetable dishes to lay out delicious pumpkin pancakes. I post it, and not even in a year, but in just a couple of weeks. And all because pumpkin helps with sclerosis and selective amnesia (just kidding, just kidding).

In fact, this year I have grown pumpkins immeasurably, so we stew-steam-cook-fry-bake everything with pumpkin every other day, potatoes yearn for nothing in the basement, I’m even somehow uncomfortable in front of her. Moreover, dad handed over from his miracle garden under the river several pumpkins the size of a carriage (well, not from a carriage, but 15-20 kg each). In general, I'm covered in pumpkins up to the very tomatoes, y-hee-hee!

My pumpkin pancakes are made quite elementary, now I will tell you everything step by step.

To create delicious pumpkin pancakes, we need:

• 600-700g peeled and seeded pumpkin
• 3 eggs
• 3 tablespoons sour cream
• 5-6 heaping tablespoons of flour
• 2 teaspoons sugar (optional)
• A pinch of salt
• Vegetable oil for frying

From the indicated amount of products, 2.5 - 3 large pans of pancakes are obtained.

Delicious pumpkin fritters recipe:

1. Beat the 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 peel and bones, weigh the right amount, remove the excess in a bag in the refrigerator (we will soon cook soup from it, so it will not be lost!).
3. Three pumpkins on a fine grater. Pumpkin is not a squash for you, especially late varieties - it will take a little more time to rub it, so let's concentrate on the heart chakra and let's go!
4. We mix the grated pumpkin with our egg-sour cream mixture, mix thoughtfully and thoroughly so that the dough envelops all the pumpkin shavings.
5. We heat the oil in a frying pan and spread our pancakes with a tablespoon. One spoon with top - one pancake. If smooth edges are more aesthetically pleasing to you, after laying out each pancake, immediately correct its shape with a silicone spatula.
6. We slowly fry our pancakes on both sides over a fire slightly less than average, so that the pumpkin has time to cook and does not make a raw crunch. To golden color, yes.

Delicious pumpkin pancakes are ready! Well, of course, you can not put sugar 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 curd in them if there is nowhere else to attach it. Although in this case, I would advise you to better master the airy cottage cheese casserole (I will write a recipe soon, I swear!).

I love pumpkin pancakes without any bells and whistles, just with fresh natural sour cream, my husband likes them too, and the kid said that he saw them in a coffin, with any sauce. Today I seriously talked with him about healthy and unhealthy food (harmful, of course, we have conditionally only sweets so far).

He seemed to be even a little imbued (as far as it is possible to be imbued with such topics at the age of 5). Because for lunch I even ate a little oven-baked pumpkin with chicken, and for dinner I ate a good piece of cottage cheese casserole, which I experimented with in a slow cooker today. But the pumpkin with chicken turned out really tasty, these are not vile sugary gruels for you. Awesome thing. I will also write soon.

Pumpkin has always been considered the cheapest vegetable. Not without reason, even in the fairy tale about Cinderella, the carriage was magically turned from a large pumpkin. But it turned out that the “simple” pumpkin is not so simple! According to the content of nutrients, pumpkin will give odds to any vegetable. That is why we need to cook pumpkin dishes more often, but if our picky children and husbands do not want to eat healthy, we, the housewives, have to contrive, inventing dishes that even the most picky will not refuse.

Pumpkin fritters are one of the easy and effective ways to fall in love with pumpkin dishes. Depending on the ingredients that make up the pancakes, they can be served as an independent dish, quite capable of replacing breakfast or a pre-dinner snack (or even dinner - if calories are important to you!), or served as a dessert. Sour cream, honey, jam and all kinds of sauces, sweet and savory, are served with pumpkin pancakes, as with ordinary pancakes.

For savory pancakes, you can use an ordinary pumpkin that grows in any village garden, but for a dessert option, it is best to buy a nutmeg pumpkin - it is more fragrant and sweeter.

The point is small - among the recipes collected by our site, you will definitely choose the one that suits you!

Ingredients:
400 g pumpkin,
2 eggs,
5 tbsp (with a slide) flour,
a pinch of salt,
nutmeg, vanillin, cinnamon or cardamom - to taste.

Cooking:
Grate the peeled pumpkin on a fine grater, add the rest of the ingredients and mix well. Fry like regular pancakes in vegetable oil. Serve with sour cream.

Ingredients:
400 g pumpkin,
2 eggs,
½ stack kefir,
1 stack flour,
1 tsp baking powder
a pinch of salt.

Cooking:
Bake or stew the pumpkin until soft. If the pumpkin is soft, just grate it on a fine grater. Combine all the ingredients, mix until smooth and fry the pancakes in vegetable oil until golden brown.

Ingredients:
1 liter grated pumpkin
3 eggs,
1-3 tbsp Sahara,
2 tbsp sour cream
1-1.5 stack. flour,
1 tsp soda,
a pinch of salt.

Cooking:
Squeeze the grated pumpkin slightly, add eggs, sour cream, flour mixed with soda, and mix. You should get a dough of sour cream density. Line a baking sheet with baking paper and grease it with oil. Using a spoon, put the pancakes on a baking sheet and place it in an oven preheated to 180 ° C for 15 minutes. Then turn the pancakes over and bake for another 10 minutes.

Ingredients:
300 g pumpkin,
100 g cottage cheese,
1 apple
1 egg
1 sachet of baking powder
1-2 tbsp Sahara,
salt, milk or kefir.

Cooking:
Mix the grated pumpkin with the rest of the ingredients, mix and add a little kefir or milk if the dough is thick. Fry in vegetable oil on both sides.

Ingredients:
400 g pumpkin,
2 apples
200 g cottage cheese,
2 eggs,
⅔ stack. raisins,
3-4 tbsp Sahara,
4-5 tbsp flour,
1 tsp baking powder
50-100 ml of milk,
a pinch of salt.

Cooking:
Grate the peeled pumpkin and apples on a fine grater, add raisins, pre-washed in hot water and dried, cottage cheese rubbed through a sieve, salt, sugar and flour mixed with baking powder. Stir and add enough milk to make a dough of sour cream density. Fry the pancakes in hot vegetable oil until golden brown on both sides.

Ingredients:
400 g pumpkin,
2 apples
2 eggs,
2-3 tbsp Sahara,
½ stack flour,
salt.

Cooking:
Grate pumpkin and apples on a medium grater. Separately, beat eggs with sugar and combine with pumpkin. Add flour, focusing on the density of the dough - it should be the consistency of sour cream. Fry in vegetable oil.

Ingredients:
300 g pumpkin,
2 eggs,
50 g sugar
200 ml of kefir,
100 g raisins,
1 tsp (without a slide) soda,
200-250 g flour,
a pinch of salt.

Cooking:
Grate the pumpkin on a medium grater and squeeze out the juice. Beat the eggs with sugar, add kefir, mix and put the pumpkin with washed and dried raisins. Mix soda with flour and add to the mixture. The dough should be the consistency of thick sour cream. Fry in vegetable oil.

Ingredients:
400 g pumpkin,
400 g cottage cheese,
1-1.5 stack. flour,
2 eggs,
8-10 tablespoons Sahara,
1 tsp soda,
a pinch of salt.

Cooking:
Bake the pumpkin in the oven until soft and chop with a blender. Rub the cottage cheese through a sieve and combine with eggs, sugar and salt. Add pumpkin puree and beat. Add flour mixed with soda, mix until smooth. Fry in vegetable oil.

Ingredients:
500 g pumpkin,
100 ml milk
2 eggs,
120 g flour
1 onion
½ tsp salt,
100-150 g of hard cheese,
a pinch of turmeric.

Cooking:
Bake the pumpkin in the oven or stew in a small amount of water. Grind the pumpkin with a blender or rub through a sieve. Add milk, eggs, salt and turmeric, mix and add flour. Lastly, add chopped onion in a blender and cheese, grated on a coarse grater. Stir and fry in vegetable oil, like regular pancakes.

Ingredients:
400 g pumpkin,
2 eggs,
3-4 tbsp semolina,
2-3 tbsp flour,
2-3 tbsp Sahara,
1 tsp baking powder
a pinch of salt.

Cooking:
Grate the pumpkin on a coarse grater, add the rest of the ingredients and mix. Leave the dough for 10-15 minutes to swell semolina. Fry as usual in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
100 g walnuts,
100 g green onions,
2 eggs,
2 tbsp soy sauce,
2 tbsp strong wine,
100 g flour (maybe a little less)
1 tbsp vegetable oil,

Cooking:
Toast the nuts in a dry frying pan, cool and grind into crumbs. Grate the pumpkin on a coarse grater, finely chop the onion greens. Whisk eggs with salt, soy sauce and wine. Combine pumpkin with onions and eggs, add 1 tbsp. vegetable oil, mix and add flour, focusing on the density of the dough. Its consistency should not be too thick. Fry until golden brown in vegetable oil.

Ingredients:
500 g pumpkin,
5 potatoes
3-4 garlic cloves,
2 eggs,
1 stack flour (maybe a little less)
1 tsp baking powder
a pinch of salt.

Cooking:
Grate pumpkin and potatoes on a coarse grater and scald with boiling water. You can pre-bake pumpkin and potatoes and only then chop them. Separate the whites from the yolks and beat with salt in a dense foam. Combine the yolks, salt, chopped garlic in a bowl, add the pumpkin and potatoes and mix until smooth. Then enter the proteins, mix and bake pancakes in vegetable oil on both sides.

Ingredients:
600 g pumpkin,
2 eggs,
5-7 tablespoons flour,
5-6 garlic cloves,
salt, pepper, herbs - to taste.

Cooking:
Grate the peeled pumpkin on a fine grater, add eggs, spices, salt, garlic, passed through a press, and finely chopped greens. Stir until smooth. You should get a dough of sour cream density. Fry in vegetable oil until golden brown. Serve with sour cream.

Ingredients:
500 g pumpkin,
½ stack chopped green onions
2 stack flour,
1 stack kefir,
2 eggs,
½ stack Sahara,
1 tsp baking powder
salt.

Cooking:
Grate the peeled pumpkin on a fine grater, add all the ingredients and knead the dough of sour cream density. Fry until golden brown in vegetable oil.

Ingredients:
400 g pumpkin,
1 onion
2 eggs,
4-5 tbsp flour,
½ tsp red ground pepper,
½ tsp ground ginger,
salt.

Cooking:
Grate the pumpkin and onion on a coarse grater and squeeze out the excess juice. Add the rest of the ingredients to the vegetable mass, mix well and bake the pancakes, as usual, in vegetable oil until golden brown.

Ingredients:
200 g pumpkin,
200 g oatmeal,
1 stack milk,
100 g flour
3 eggs,
sugar, salt - to taste.

Cooking:
Pour milk over oatmeal and let stand until plump. Grate the pumpkin on a medium grater. Separate the whites from the yolks and beat with a pinch of salt until foamy. Combine all the ingredients, last add the proteins to the mass, mix and fry in vegetable oil on both sides.

Ingredients:
500 g pumpkin,
4-5 tbsp bran (wheat or oat)
2 tbsp flour,
4 eggs,
1 bunch of green onions
3-5 garlic cloves,
salt, pepper - to taste.

Cooking:
Peel the pumpkin, remove the seeds and pulp and grate on a fine grater. Pass the garlic through a press, finely chop the onion greens. Beat eggs into a bowl, add bran, salt, pepper, other ingredients, mix and let the dough stand for 30 minutes so that the bran swells and absorbs excess moisture. Then mix, add flour if the dough turned out to be watery, and fry the pancakes in vegetable oil until golden brown. Serve with sour cream.

Pumpkin fritters with minced chicken

Ingredients:
600 g pumpkin,
200-300 g minced chicken,
2 bulbs
1 sweet pepper
2 eggs,
5-6 tbsp flour,
½ bunch of parsley
salt, black ground pepper - to taste.

Cooking:
Grate the pumpkin on a coarse grater, add the egg, bell peppers cut into small cubes and chopped greens. Salt and pepper. Cut one onion into small cubes and also add to the pumpkin. Add flour and stir. Add the second onion, grated or chopped with a blender, egg, salt and pepper to the minced chicken and mix well. Put the pumpkin mass in a frying pan with hot vegetable oil with a tablespoon, then on top of it - a teaspoon of minced chicken. Lightly flatten and bake on both sides until golden brown.

Ingredients:
600 g pumpkin,
300 g chicken fillet without skin,
4 eggs,
4 tbsp (with a slide) flour,
1 bunch of greens
salt, ground black pepper, spices - to taste.

Cooking:
Boil the chicken fillet in a small amount of salted water with salt and spices. Cool and chop finely. Grate the pumpkin on a coarse grater, chop the onion with a blender. Combine all the ingredients, mix, salt and pepper to taste, add spices. Fry the pancakes in a frying pan with vegetable oil under the lid so that they are well fried.

Pumpkin fritters with ham

Ingredients:
400 g pumpkin,
200 g of good ham,
2 eggs,
100 g flour
50 g butter,
salt, pepper - to taste.

Cooking:
Grate the pumpkin on a coarse grater, cut the ham into thin strips. Soften the butter by holding it for a while at room temperature. Mix with the rest of the ingredients, salt and pepper to taste. Bake pancakes in vegetable oil until golden brown.

As you can see, there are many recipes for pumpkin fritters, but this does not mean that you cannot come up with something completely original. Pumpkin is a unique vegetable and pairs well with just about anything, so you can create your own pumpkin fritters with a wide variety of ingredients!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

For pancakes, it is best to use nutmeg pumpkin, with fragrant sweet pulp. Thin-skinned pumpkins are best cleaned before cooking. Fruits with a thicker skin are best baked in the oven before use. And after that it's easier to clean up. 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 content of the dish- 162 kcal

Ingredients:

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

Cooking pancakes step by step:

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

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

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

For viscosity, so that the pancakes do not fall apart in a pan, put flour. Usually 150 -180 grams is enough. The pumpkin batter should be thick enough not to melt when cooked.

Place a frying pan over medium heat, add a little vegetable oil for frying. Heat well until it crackles a little. Only after that lay the dough in the pan in the form of small pancakes. Fry on both sides until light golden brown.

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

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

Pumpkin pancakes on kefir

Pumpkin pancakes on kefir are successfully supplemented with orange zest. This dish will appeal even to those who are not very fond of pumpkin taste and smell.

Ingredients:

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

How to cook:

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

Pumpkin and apple fritters

An inexhaustible storehouse of vitamins contains pancakes made from ripe pumpkin and fragrant apples. A real fall 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 pieces and bake in the oven until soft. Grate the peeled apple on a grater with small holes. Grind the prepared pumpkin into a puree with a blender. Add salt, flour, egg to the mass. Send the grated apple and cinnamon here. Mix all ingredients well until smooth. Fry the pancakes until golden brown.

Pumpkin fritters with cottage cheese

Lush, very healthy pumpkin-curd pancakes will definitely appeal to lovers of cheesecakes, casseroles and other curd delicacies.

Ingredients:

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

How to cook:

Grate the pumpkin on a fine grater or chop with a blender. Add cottage cheese, sugar, egg, baking powder, flour. Mix the mass thoroughly. Add milk so that the consistency of the dough is like thick sour cream. Fry the pancakes over low heat until golden brown.

Diet pumpkin fritters

Fritters are not fried in a pan, but baked in a hot oven. Due to this, they are completely lean, dietary. In addition, the recipe does not contain dairy products and eggs, so fasting people and vegetarians will definitely like it. It is also 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 tablespoons
• Cinnamon
• Vegetable oil

How to cook:

To make lean pumpkin pancakes, grate it on a fine grater. Add flour, salt. Knead a homogeneous dough. Form small pancakes, put them on a pre-oiled (vegetable) baking sheet. Bake until cooked in a preheated oven at 170 degrees. When serving, sprinkle with cinnamon and drizzle with honey.

Pumpkin and carrot fritters

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

Ingredients:

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

How to cook:

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

Pumpkin fritters with semolina (without flour)

The addition of semolina makes pumpkin fritters more tender and soft. Before heat treatment, it is recommended to let the dough brew a little so that the semolina swells.

Ingredients

• Pumpkin - 0.4 kg
• Semolina - 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 convenient way 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-egg mass. Cover the dough with a napkin and leave it for 15-20 minutes so that the semolina swells. Fry the pancakes over low heat until light golden brown on one side. Then turn them over with a wooden spatula to the other side, cover and fry until cooked.

Pumpkin fritters without eggs

Another option for making vegetarian pancakes. Spices add a special piquancy to the dish.

Ingredients:

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

How to do:

Mix the pumpkin grated on a fine grater with salt, mix intensively and leave for 10 minutes to separate the juice. Add flour and spices. Fry pumpkin pancakes in sunflower oil for 5-6 minutes on each side.

Pumpkin fritters with cheese

Fritters are delicious and nutritious. It is good to serve them with 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
• Greens
• Vegetable oil

How to cook:

Grate cheese and pumpkin pulp. Mix them with herbs, eggs, flour. Pass the garlic cloves through a press and place in the dough. Salt. Leave the mass for pancakes for 30 - 40 minutes. During this time, the pumpkin will release 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.

Pancakes from pumpkin and zucchini

Pumpkin-zucchini pancakes are light, tender and very tasty.

Ingredients:

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

How to cook:

Grind the peeled pumpkin and zucchini with a grater. Add egg, flour. Salt, pepper. Finely chop the herbs and put them into the dough. Fry pancakes in vegetable oil until cooked.

Ingredients:

• 100 g raw pumpkin;
• 0.5 cups of kefir;
• 1/3 tsp soda;
• 1/3 tsp salt;
• 1 egg;
• about 150 g flour.

The older children get, the more difficult it is for them to instill a taste for healthy food. It would seem that grown-up boys and girls, young young people and future young ladies already understand more than unintelligent babies, they can be explained the harm of decorated sweets and breakfast cereals, demonstrate the delicious aroma of Roquefort and the delicate structure of brie, give them a taste of a piece of silky soufflé and a sip of fragrant onion soup. But no. Arguing very maturely about not eating a lot of salted crackers and chocolate-covered marshmallows, the daughter reaches out for a doctor's sandwich and refuses.
We have to look for compromises and, as in the period of the first feeding, hide the useful in what the baby eats with pleasure.

Pancakes for breakfast are almost always the key to success. A rare child will refuse golden fluffy pancakes - sweet, soft, airy. And - oh, a miracle! - it turns out that if you cook pumpkin pancakes, children's love for such a breakfast instantly increases - maybe because of the pleasant yellow color? Or a particularly tender crumb? I don’t know what the secret is, but it’s been proven: pumpkin pancakes are one of the easiest ways to feed a child tasty and relatively healthy.

Cooking pumpkin pancakes:

We clean the pumpkin, rub it on a fine grater.
Add a little salt, leave for 5 minutes, then squeeze the juice.
Mix pumpkin pulp with kefir and egg, add soda, sugar and flour. Knead a fairly thick dough. If the mass is liquidish, the pancakes will rise when baking in a pan, and fall off on a plate, they will not be airy. If, on the contrary, you shift the flour, the pancakes will turn out to be rubbery, dense. The task is to find your personal golden mean and, believe me, not a single recipe will give it to you, all proportions are very, very conditional. The juiciness of the pumpkin, the amount of squeezed juice, the fat content of kefir, the weight of the egg, the humidity of sugar and air in the kitchen - there are dozens of factors that will affect the final amount of flour in the dough.
There is only one recommendation - your culinary intuition. Well, and experience. Focusing on the basic recipe and the average weight of the ingredients, try, feel, experiment.

Bake pancakes in a well-heated frying pan with a small amount of vegetable oil on both sides until golden brown. Delicious with jam, sour cream and.

Pastry chef. Mother of two children. I love cooking and sharing my recipes.

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