Autumn harvest delight: Pumpkin and zucchini pancakes shine

Potato pancakes are a classic, but have you ever tried pumpkin and zucchini pancakes? This autumn combination surprises with its taste and nutritional value. Pumpkin and zucchini pancakes are a dish full of vitamins and minerals, perfect for cool autumn days. Moreover, they are easy and quick to prepare, and the ingredients needed to make them are inexpensive and readily available. Preparing these pancakes is a great way to fully take advantage of the pumpkin season and add zucchini to create something special on your plate.

Making pumpkin and zucchini pancakes is incredibly simple, and you only need basic ingredients to make them. Here is a step-by-step recipe that will allow you to create delicious, crispy pancakes.

Ingredients:

• 450 grams of pumpkin (peeled and deseeded),
• 1 medium zucchini,
• 1 egg,
• 3 tablespoons of plain yogurt,
• 3 tablespoons of all-purpose flour,
• salt, pepper,
• oil for frying.

Instructions:

1. Peel the pumpkin and remove the seeds. Then grate one half on a coarse grater and the other on a finer grater. Transfer the pumpkin to a bowl.
2. Grate the zucchini on a coarse grater as well and thoroughly squeeze out excess water to ensure the pancakes are crispy. Add the grated zucchini to the pumpkin.
3. To the vegetables, add the egg and plain yogurt, then season the mix with salt and pepper.
4. Gradually add all-purpose flour, mixing until you get a uniform batter.
5. Heat oil in a pan. Spoon portions of the batter onto the pan, shaping them into round pancakes. Fry them on medium heat until they are golden and crispy on both sides.
6. After frying, transfer the pancakes to a plate lined with paper towels to remove excess oil.

Pumpkin and zucchini pancakes taste excellent, both warm and cold. They can be served with Greek yogurt, garlic sauce, or even smoked salmon. If you like sweet combinations, try the pancakes with powdered sugar or fruit preserves—each option will delight with its flavour.

Pumpkin and zucchini pancakes are an excellent alternative to traditional potato pancakes. Thanks to pumpkin and zucchini, they are lower in calories while providing more vitamins and minerals. This is the perfect solution for those watching their figures while wanting to enjoy a tasty and satisfying meal.

These vegetables are also light on the stomach, making pumpkin and zucchini pancakes suitable for people with sensitive stomachs. Thanks to the natural sweetness of pumpkin and the neutral taste of zucchini, they don't need much seasoning to impress with their aroma. However, they can be freely enhanced with your favourite herbs, spices, or additions like grated cheese, garlic, or even chilli if you enjoy more intense flavours.