Potato and pumpkin pancakes in the oven
5 servings
40 minutes
Potato and pumpkin draniki baked in the oven is a harmony of flavors and textures enriched by the warmth of Russian cuisine. This version of classic potato draniki is complemented by sweet notes of pumpkin, making them especially tender inside and crispy outside. In ancient times, potato draniki were popular among peasants as they were made from simple and accessible ingredients. Baking instead of frying makes them less greasy while retaining a pleasant golden crust. They are perfect with sour cream, herbs, or spicy sauces. This dish is versatile: it can be served as an appetizer, side dish, or light dinner. The simplicity of preparation and rich flavor make it a favorite among family recipes passed down through generations.
1
Grate the potatoes (I usually wash them well and don't peel them for crunch) and pumpkin in a food processor and squeeze out well.
- Potato: 500 g
- Pumpkin: 150 g
2
Add eggs and flour (3-4 tablespoons). Grated onion and minced garlic, pepper.
- Chicken egg: 2 pieces
- Wheat flour: 3 tablespoons
- Onion: 1 piece
- Garlic: 5 clove
- Ground black pepper: to taste
3
Knead the entire mass, line the baking tray with parchment paper, and grease it well with vegetable oil.
4
Spread the mass with balls, then just flatten it with your palm.
5
Place in a preheated oven (200 degrees). Increase the temperature to maximum for the last 10 minutes.
