The pumpkin and potato pancakes are an easy and quick second course, the recipe as always is very simple. Just grate the pumpkin and potatoes, mix everything and cook them in a pan or in the oven. The pumpkin pancakes version was a huge hit! Therefore, I decided to opt for an equally delightful variant! Thanks to the season, pumpkin recipes are the stars on our tables, in fact, another recipe I particularly love is the pumpkin focaccia. Below is the step-by-step preparation of the pumpkin and potato pancakes, and if you try to replicate them, let me know in the comments or write to me on my Facebook Page.
If you’re looking for more pumpkin recipes, check these out:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 43.07 (Kcal)
- Carbohydrates 6.96 (g) of which sugars 0.75 (g)
- Proteins 2.05 (g)
- Fat 0.99 (g) of which saturated 0.60 (g)of which unsaturated 0.38 (g)
- Fibers 0.55 (g)
- Sodium 148.14 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz pumpkin
- 8.8 oz potatoes
- 2 eggs
- 1.4 oz Parmesan cheese
- 4 tbsp all-purpose flour
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Grater
How to Make Pumpkin and Potato Pancakes
The first step is to clean the pumpkin: remove the seeds and the peel and cut it into pieces. Take a large-hole grater and start grating the pumpkin.
Do the same with the potatoes, adding them to the pumpkin in a large bowl.
Add the eggs, salt, pepper, and finally the grated Parmesan cheese to the pumpkin.
Mix all the ingredients well and then add the flour, mixing again.
With two spoons, form pancakes and cook in a pan with a splash of oil, then slightly flatten them with the back of the spoon. Cook your pumpkin and potato pancakes until golden.
Drain them on kitchen paper towels and serve them immediately while hot!
Storing Pumpkin and Potato Pancakes
The pancakes can be stored in the refrigerator in an airtight container until the next day. I do not recommend freezing them.
