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Ingredients for Cooking Pumpkin Hash Browns
- Hokkaido pumpkin (or other sweet) 1/2 pieces
- Onion 1 piece (large)
- Milk (here coconut) 1 cup
- Corn flour 3 tablespoons
- Ground flax seeds 3 teaspoons
- Hot water 1/2 cup
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
- Main ingredients: Onion, Pumpkin
- Serving 3 servings
Grater, spatula, frying pan, plate, spoon, glass.
Step 1: Three Pumpkins
Rinse the pumpkin in half. Take one of the halves and peel it from seeds and peel.
Then grate the peeled pumpkin pulp on a medium grater. Do not grind it too hard, so that in the pancakes you feel the sweetish pulp of the pumpkin in the first place.
Step 2: chop the onion.
Peel the onion and cut into small cubes.
Step 3: brew flax.
Brew ground flax seeds in hot water, turning them into porridge.
Step 4: mix the dough for fritters.
Mix onions with pumpkin and pour the vegetables with milk. I use coke or any other than cow.
Add the cornmeal to the vegetables and mix everything very well.
Add flaxseed seeds that have swollen in water, salt, pepper and mix everything very carefully again to get the most homogeneous mass, and flour and porridge dispersed in a mixture.
Step 5: fry pumpkin pancakes.
Heat the vegetable oil in a pan and spoon the mixture of grated pumpkin with a tablespoon, forming small pancakes.
Fry until golden brown on both sides. Then put it on a paper towel and wipe off to remove excess oil. Cook the pancakes over medium heat to make them crispy on the outside and baked inside.
Step 6: serve the pumpkin pancakes.
Pumpkin pancakes are an independent dish, they are served with sour cream or any other sauce of your choice. They look very bright on the plate, but how good they taste!
Enjoy your meal!
- In the dough for pumpkin pancakes, you can add a little grated sweet carrots.