Pumpkin-pumpkin pancakes – a quick and hearty breakfast, which is prepared from two vegetables, perfectly complementing each other.
Pumpkin – 235 g
Zucchini – 260 g
Egg of chicken – 2 pcs.
Onion – 150 g
Wheat flour – 5 tbsp.
Salt – to taste
Pepper black ground – to taste
Greenery – to taste
Vegetable oil – for frying
- 104 kcal
- 40 min.
Golden autumn has entered into its legal rights, but the variety of bright and juicy vegetables still pleases us with its abundance. I offer a quick and simple recipe for pancakes from pumpkins and zucchini. They can be prepared for breakfast or a snack.
Zucchini use any variety, you can take both young and more mature. In my kitchen there was a large zucchini, do not throw it away. Washed, cleared of seeds and peel and used to make a hearty pancake.
To prepare pancakes from pumpkins and zucchini, we will need zucchini, pumpkin, flour, egg, salt, onion, ground pepper, greens, vegetable oil.
Wash the pumpkin and zucchini thoroughly, dry with a towel. Remove peel and seeds. In young zucchini do not need to do this.
Both ingredients grate on a large grater or pass through a food processor. Place in a deep bowl.
Onions peel off the husk. Cut into small slices. If desired, you can add a clove of garlic. Stir all the vegetables.
To the pumpkin-squash mass, add chicken eggs, mix again.
Pour the wheat flour. Stir.
From the greenery, take parsley or dill. You can not add, if you do not like. Rinse and dry from excess moisture. Cut finely, add to the grated vegetables. To taste, season with salt and ground black pepper. Stir.
In a convenient frying pan, heat the vegetable oil. Add a spoonful of dough. Roast on moderate fire on both sides until a crispy crust.
Stir fried muffins from pumpkin and zucchini on a paper towel to remove the remaining oil, and immediately in a hot form, serve to the table.