Pumpkin pancakes with feta
2 servings
60 minutes
Pumpkin pancakes with feta are an exquisite symbiosis of tenderness and spiciness born from European culinary traditions. This recipe surprises with its balance of flavors: sweet pumpkin harmonizes with salty feta cheese, while fresh herbs and green onions add lightness and aroma. The pancakes are airy inside and crispy outside, and their golden crust makes the dish even more appetizing. They are perfect for breakfast or a light snack, and serving them with refreshing tzatziki sauce enhances the gastronomic pleasure. This recipe is true autumn comfort on a plate that warms you on cool days and delights with its unique taste.
1
In a bowl, mix 2 cups of grated pumpkin, chopped greens, finely chopped green onion, crumbled feta, flour, and an egg. Add salt and pepper and mix everything well.
- Pumpkin: 400 g
- Fresh herbs: 20 g
- Spring onion: 1 piece
- Feta cheese: 50 g
- Coarse-ground flour: 0.5 glass
- Chicken egg: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
2
Heat vegetable oil well in a pan.
- Vegetable oil: 2 tablespoons
3
Spoon 1 tablespoon of batter onto the skillet, leaving some space between them, and fry for about 4 minutes on each side until cooked and golden brown.
4
Serve with tzatziki.
- Tzatziki: to taste
