These fritters are the perfect, light but hearty summer breakfast! Serve them with natural yogurt and slightly salted salmon - you simply will not remain indifferent!
Pick your recipe
You will need
- On 16 pancakes:
- - 700 g squash;
- - 700 g of pumpkin;
- - 200 g of ricotta;
- - 2 eggs;
- - 4 tbsp whole grain flour;
- - salt and pepper to taste;
- - greens and garlic to taste;
- - odorless vegetable oil for frying.
Instruction manual
1
Zucchini and pumpkin grate on a coarse grater and squeeze well from the juice. Try to squeeze out its maximum amount, otherwise the pancakes will turn out to be blotchy and watery. And make sure that the pumpkin has a bright and expressive taste, because zucchini is almost almost tasteless.
2
Mix grated vegetables with eggs, ricotta and flour (whole wheat flour can be replaced with plain wheat of the highest grade). Salt and pepper to taste. Also, if desired, you can add your favorite greens (dried or fresh) and garlic.
3
Heat a little odorless vegetable oil in a thick non-stick pan. Spread the dough on a hot surface with a tablespoon, pressing lightly to make small cakes.
4
Fry over medium heat until golden brown on both sides. You can eat right away, but you can cool and take it with you on a picnic!