Soft and sweet, pumpkin is the perfect ingredient to prepare pancakes for a snack or for a finger food appetizer
There pumpkin is the queen of autumn and is the perfect ingredient for preparing many dishes, even the pancakes, both in the sweet version and in the savory one. Do you want to try? And by which taste will you be seduced? Put your hands in the dough and prepare your pumpkin pancakes!
The right pumpkin is not just one
Not all pumpkins are created equal! For these preparations it is necessary that the pumpkin pulp is well firm and compact, like that of the pumpkins of Delica variety, with dark green skin and intense yellow pulp. Delica has a very sweet taste and the compactness of its pulp makes it perfect for the preparation of pancakes. Another pumpkin suitable for cooking in the oven is the Violin, with a wrinkled skin and an intense orange pulp, with a nutty aftertaste.
How to clean the pumpkin
The recipe for sweet pumpkin pancakes
Get yourself 400 g of pumpkin already cleaned and cut into small pieces, 160 g of cane sugar, 280 g of spelled flour, grated rind of one lemon, a pinch of cinnamon and salt, 3 eggs, 1 packet of baking powder, oil for frying. First, spread the pumpkin on a paper lined plate and bake it at 180 ° for 30 minutes, until it is soft. Blend it and then add the sifted flour with the baking powder. In a bowl, beat the eggs with the sugar and then add it to the pumpkin. Add the grated zest of a lemon, salt, cinnamon and mix well. Heat the oil in a pan and then, with the help of a spoon, slide a ball of dough and fry it on both sides. When it is golden brown, drain it with a slotted spoon on a plate with absorbent paper to remove excess oil. Serve hot with a sprinkling of icing sugar.
The recipe for savory pumpkin pancakes
Prepare 250 g of pumpkin peeled and cut into small pieces, 2 eggs, a teaspoon of salt, 50 ml of milk, 2 tablespoons of pecorino or aged Parmigiano Reggiano, 1/2 sachet of instant yeast for savory pies, 200 g 00 flour, 100 g of pine nuts, oil for frying. First bake in the oven at 180 ° for 25 minutes the pumpkin spread on a lined baking sheet. When it is cooked, chop it with a mixer. Add the eggs, milk and salt to the pumpkin. Mix well and then add the cheese, baking powder and sifted flour. In a non-stick pan, toast the pine nuts for a few minutes and then add them to the pumpkin mixture. Pour the oil into a pan and let it heat up. When ready, pour a spoonful of dough and let it brown on both sides. Finish the mixture, frying a few pancakes at a time to prevent the oil temperature from dropping too much. Drain them, let them dry on a plate covered with absorbent paper and then serve them very hot.
In the tutorial some tips for perfect pumpkin fritters
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