Spaghetti pumpkin pancakes
20 servings
90 minutes
Spaghetti squash 'draniki' is an original take on classic potato pancakes. This recipe combines the soft, slightly sweet flesh of spaghetti squash with spicy notes of curry and the heat of cayenne pepper. The lightness of the vegetable base is complemented by an airy texture from chickpea flour and eggs. A crispy, golden-brown crust forms during frying in hot oil. Serving with a refreshing yogurt sauce with lime and cucumber adds freshness and balance to the dish. This dish not only surprises with its unusual ingredient but also fits harmoniously into modern gastronomy, which emphasizes plant-based and healthy ingredients. Perfect for cozy home dinners and impressive culinary experiments.
1
Mix cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; add salt.
- Cucumbers: 3 pieces
- Yoghurt: 1 piece
- Lime zest: 2 teaspoons
- Lime juice: 1 tablespoon
- Mustard seeds: 1 teaspoon
- Salt: to taste
2
Preheat the oven to 190˚C. Prick the pumpkin well with a knife. Bake on a rimmed baking sheet, turning every 20 minutes, until soft for 60-90 minutes.
- Spaghetti squash: 1.3 kg
3
Let it cool slightly. Cut in half and scoop out the seeds with a spoon; discard the seeds. Use a fork to extract the flesh into long strands. Transfer the flesh to a clean kitchen towel and squeeze out the excess liquid.
- Spaghetti squash: 1.3 kg
4
Mix pumpkin flesh, onion, eggs, chickpea flour, curry powder, coarse salt, and cayenne pepper in a medium-sized bowl.
- Spaghetti squash: 1.3 kg
- Onion: 1 head
- Chicken egg: 1 piece
- Chickpea flour (gram flour): 1 glass
- Curry powder: 1 teaspoon
- Coarse salt: to taste
- Ground cayenne pepper: to taste
5
In a large skillet (preferably cast iron), pour in oil (the oil depth should be 1–1½ cm) and heat over medium heat. Scoop a heaping tablespoon of the pumpkin mixture and transfer it to the skillet, flattening it with a spatula. Fry until golden brown for about 3 minutes on each side. Transfer to paper towels to absorb excess oil; season with salt. Serve with yogurt sauce.
- Sunflower oil: 3 glasss
- Coarse salt: to taste
