Pumpkin Potato Pancakes (Draniki)

1. 1 Potatoes≈ $2.19 per kg 120 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 30 g
3. 3 Semolinapack 700 g ≈ $2.20 30 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Parsleypack 50 g ≈ $1.50 1 g
7. 7 Sunflower oil 10 ml
8. 8 Ground black pepper to taste
9. 9 Sour cream 15%pack 300 g ≈ $1.60 30 g
10. 10 Green onionspack 50 g ≈ $1.30 3 g
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the potato¹ and pumpkin² finely, then squeeze out excess liquid.

2. Add an egg, semolina³, chopped green¹⁰ onion, salt, and pepper; mix well and let sit for 15 minutes to allow the semolina to absorb moisture.

3. Mix sour⁹ cream with half a grated garlic⁵ clove and chopped parsley⁶ to make the sauce.

4. Add the remaining garlic⁵ to the batter and mix thoroughly.

5. Heat oil in a skillet over medium heat, spoon in the batter, and fry for 3–4 minutes per side until golden brown.

6. Serve the pancakes hot with the sauce.

In short

• In the planner this dish is cooked for two days: reheat on day two.