Pumpkin potato pancakes
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ingredients
500 g cleaned hokkaido pumpkin (without seeds, but leave the skin on) 200 g salad potatoes 1 pk onion 4 pk eggs 100 g semi-coarse flour 1 tsp cornstarch 1 tsp cornstarch 1 to taste salt 1 to taste pepper 1 tbsp lard for frying
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A delicacy that will spice up your autumn kitchen. Recipe prepared by foodblogger COOKING WITH SHUSH.
1. Wash the pumpkin and grate it with the skin on a KitchenAid food processor using the grating attachment (using the fine grating drum from the EMVSC set). Peel and grate the potatoes using the KitchenAid grating attachment. Peel and finely chop the onion, mince the garlic and mix all the ingredients except the lard together. Do not let the mixture stand and process immediately. 3. Heat a teaspoon of lard in a frying pan. Transfer some of the batter to the pan, spread it with a spoon into a layer barely a centimetre high and fry on a medium flame until golden on both sides, about 3-4 minutes in total. 4. Remove and drain excess fat on a paper towel. Pumpkin pancakes can be served not only on their own, but also as a side dish with stew.
