Pumpkin pancakes with crispy potatoes
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ingredients
1 pk pumpkin 2 pk egg 8 leaves basil 3 cloves garlic 6 tbsp semi-coarse flour salt ground black pepper oil vegeta
String
200 g new potatoes 2 KL salt
step
A delicious, autumn lunch.
1.
Grate the courgette and put in a bowl. Add two eggs, chopped fresh basil and crushed garlic.
2.
Season with veggies, salt and ground black pepper.
3.
When the pumpkin has released its water, move it to a strainer and squeeze out the excess juice (this is to give less flour to thicken). Finally, we add the flour. It depends on how watery the pumpkin is, but for me 9 tbsp of flour was enough. The batter must be thick.
4.
Use a spoon to scoop out the dough and shape into pancakes, roasting them on both sides.
5.
Cook the new potatoes in their skins (add 2 KL salt to the water). Cut them into thin slices and fry them in oil (if it is not too hot, you can also fry them in the oil where you made the pancakes).
