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🍰 Crispy Pumpkin and Potato Pancakes with Dip

233 kcal · 30 min · 4 servings

Crispy Pumpkin and Potato Pancakes with Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes.
  2. 2. Grate the peeled potatoes finely.
  3. 3. Grate the pumpkin flesh finely as well.
  4. 4. Place the grated potatoes and pumpkin in a damp kitchen towel.
  5. 5. Squeeze the mixture firmly in the towel to remove excess liquid.
  6. 6. Let the drained potato juice sit briefly so that the starch settles at the bottom.
  7. 7. Carefully pour off the clear liquid.
  8. 8. Lift the settled starch from the bottom of the bowl.
  9. 9. Mix the squeezed potatoes and pumpkin with the egg.
  10. 10. Add the collected starch to the mixture.
  11. 11. Roughly chop the coriander greens.
  12. 12. Stir the chopped coriander into the pancake batter.
  13. 13. Season the mixture with salt and nutmeg.
  14. 14. Heat ghee (clarified butter) in a non-stick pan.
  15. 15. Take small mounds of the mixture and place them in the hot pan.
  16. 16. Press the mounds flat to form round pancakes.
  17. 17. Fry the pancakes slowly over medium heat for 2 to 3 minutes until golden brown.
  18. 18. Turn the pancakes over to the other side.
  19. 19. Fry the second side for another 2 to 3 minutes until golden brown.
  20. 20. Repeat this process in batches with the remaining batter.
  21. 21. Place the finished pancakes on kitchen paper to absorb excess fat.
  22. 22. Serve the warm pancakes with a dip of your choice, such as sour cream.

Nutrition per serving