The savory pancakes with rice, pumpkin, and crescenza cheese are super simple and very delicious, ideal for a last-minute appetizer if you have leftover cooked rice.
Great savory pancakes with rice to make quickly if you have leftover rice, even if it’s just boiled.
Whatever variety of rice you use, these savory pancakes will be perfect, crispy on the outside and soft and delicious on the inside.
Below are more recipes for rice pancakes and more so you can make them different each time and then right after the photo, let’s discover how to prepare these savory rice pancakes!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Pancakes with Pumpkin, Rice, and Crescenza
- 9 oz pumpkin
- 1 cup rice
- 2 eggs (medium)
- 1 oz grated Parmesan cheese
- 3 oz crescenza cheese
- 2 pinches salt
- 3 tbsps flour
Preparation of Savory Pancakes with Rice and Crescenza
To prepare the Savory Pancakes with Rice, first clean the pumpkin, peel it, and remove the seeds and inner strings.
Cut it into large cubes and steam cook for 5 or 6 minutes (if you prefer, you can also boil it).
Meanwhile, cook the rice in plenty of slightly salted water, leaving it al dente, and drain it, cooling it under running water.
Once the pumpkin is cooked, mash it into a puree using a fork, then mix it with the now cold rice, add salt, and if you like, season with freshly ground black pepper.
Add the eggs, flour, and grated cheese to the bowl and mix well to combine.
To finish the pancake batter, incorporate the crescenza, mixing it well.
Heat plenty of frying oil (preferably peanut oil), and when it’s hot, scoop out a small amount of the batter using a spoon.
Let it slide off the spoon into the hot oil, using another spoon if necessary.
Fry the pancakes of rice and pumpkin until they are golden on one side, then turn them to finish cooking.
Drain them on absorbent paper to remove excess oil, and serve them while still hot, perhaps accompanied by a sauce like mayonnaise.
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How to Store Pumpkin Pancakes
You can store them in the refrigerator for 1 day, then reheat them in the oven before serving.
