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Pumpkin and potato pancakes
If you like pancakes, be sure to try making pumpkin and potato pancakes. The dish can be served for breakfast or dinner. The recipe is suitable for those who are fasting, as well as for vegans, since the pumpkin and potato pancakes are made without eggs.
Preparation time: 25 minutes.
Ingredients
Show ingredients
- pumpkin (peeled) - 250 g;
- peeled potatoes - 250 g;
- green onion and parsley - 10 g;
- flour - 40 g;
- black ground pepper - a pinch;
- salt - ½ tsp;
- vegetable oil - 1-2 tbsp.
Preparation
- Lay out on the table the ingredients we need for making pumpkin and potato pancakes.
- Rinse the pumpkin, dry it with a paper towel. Cut the fruit in half, take a piece from it. Using a knife, remove the skin from the cut piece, remove the seeds and the fibrous structure of the flesh around the seeds, and grate the peeled piece of pumpkin on a grater (with large holes).
- Wash the potatoes, peel them, and rinse them again in water.
- Then quickly grate the potatoes into fine shavings on a grater with medium holes.
- Add the grated potatoes to the chopped pumpkin.
- Wash the greens and chop them with a knife.
- Add the greens to the grated vegetables.
- From the spices, add black ground pepper and a pinch of salt.
- Now add flour. You don't need to take too much flour. It is only needed to bind the grated vegetables. Use approximately the weight of flour specified in the recipe, but you may have a different amount of flour.
- This is what the mixture should look like.
- Divide the dough into portions for easy cooking of deruny (pancakes). The dough can easily be rolled into balls with your hands. The weight of one ball is about 54 g.
- Flatten the balls to form round fluffy pancakes.
- Heat a frying pan with vegetable oil. If your frying pan has a non-stick coating, don't pour much oil in; just grease the pan with a thin layer so the pancakes do not turn out too greasy. The pumpkin mass with potatoes is juicy and doesn't require adding any fats during cooking. Fry the bottom side until golden brown for a few minutes. The time depends on the thickness of the pancakes. To ensure that thicker pancakes are cooked better, cover the pan with a lid.
- Fry the second side of the pancakes under the lid as well.
- If you fried the pancakes in a lot of oil, remove excess fat by placing the finished pancakes on a plate with paper napkins.
- You can serve pumpkin and potato pancakes with pumpkin seeds and fresh herbs. On regular (non-fasting) days, serve sour cream with pumpkin potato pancakes.
- Deruny turn out juicy, fluffy, and very tasty.
Enjoy your meal!
