Potato pancakes with pumpkin
2 servings
35 minutes
Potato pancakes with pumpkin are tender and aromatic fritters that combine the traditions of Belarusian cuisine with hints of autumn warmth. Historically, pancakes emerged as a simple and hearty dish accessible to everyone due to their uncomplicated ingredients. The addition of pumpkin gives them softness and a slight sweetness, balancing the salty taste of potatoes. The crispy crust pairs with a tender, slightly sweet center, creating a harmonious flavor. These pancakes are perfect as a standalone dish or accompanied by sour cream or a delicate sauce. They can be served for breakfast, lunch, or dinner and also used as an original appetizer. They are easy to prepare but provide a sense of coziness and home warmth, turning an ordinary meal into a small celebration.
1
Peel the potato and pumpkin from the skin and seeds. Grate on a large (or small, as preferred) grater.
- Potato: 400 g
- Pumpkin: 200 g
2
Add sugar and salt. Mix. Let the juice stand out, then squeeze.
- Sugar: 2 teaspoons
- Salt: to taste
3
Add eggs, cream, and dried garlic. Mix well. Salt more if necessary.
- Chicken egg: 2 pieces
- Cream 30% fat: 2 tablespoons
- Garlic: to taste
4
Scoop with a dessert spoon and place on the pan to form pancakes. Fry over medium heat in a large amount of vegetable oil.
