Pumpkin-Potato Pancakes with Cheese
Crispy, golden pancakes made with potato, pumpkin, and cheese, served with sour cream. The pumpkin adds natural sweetness and autumnal color.
- Time
- 30 min
- Serving
- 651 kcal
- Ingredients
- ≈ $1.76
- Protein
- 25 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 160 g
- 2 Potatoes≈ $2.19 per kg 180 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Wheat flour 25 g
- 5 Hard cheesepack 200 g ≈ $2.70 35 g
- 6 Onions≈ $1.60 per kg 40 g
- 7 Sunflower oil 12 ml
- 8 Sour cream 15%pack 300 g ≈ $1.60 35 g
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate potato2, pumpkin1, and onion6 on a box grater, then squeeze out excess liquid.
Mix in an egg, flour, grated cheese, salt, and pepper until thick and well combined.
Heat oil in a skillet over medium heat, then spoon the batter onto the pan and gently press down.
Fry for 4–5 minutes per side until golden brown and crispy.
Transfer to paper towels for 1 minute to drain excess oil.
Serve hot with sour8 cream.
Tips
- Why it works
- Grate the pumpkin and potato coarsely so the pancakes don't fall apart when frying and hold their shape. Squeeze out the juice only after grating, otherwise the mixture gets too watery.
- Substitutions
- Instead of the cheese, use 35 g of grated Gouda, or replace the flour with 25 g of semolina for a lighter texture. You can leave out the onion or replace it with 30 g of green onion.
- Common mistakes
- If the pancakes fall apart when flipping, the mixture wasn't squeezed enough or there's too little flour. They should hold their shape when spooned into the pan.
- Storing and reheating
- Keep in the fridge for 2 days, reheat in the oven at 180 °C for 10 minutes or in a pan under a lid. They're best fresh, they lose their crunch.
- Serve with
- Serve for dinner with sauerkraut or as a side for braised beef. Add the sour cream just before serving so the crust doesn't go soft.
Comments 0
Sign in to leave a comment.
No comments yet.