Wednesday, September 25, 2013

{Party Food} Grated Savory Pumpkin Pancakes

These delicious pumpkin pancakes and can be served as a side dish for roast chicken or beef tenderloin or as a vegetarian main course but they are also great on their own as party food for both children and adults.  You can also change them into Potato Pancakes by using the same amount of potato as pumpkin. Make sure you squeeze out all the fluid of the potato before adding to the mix.

You will need:
2 1/2  cups raw pumpkin (butternut is best) coarsely grated
2 small onions coarsely grated
2 eggs
1 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon sweet paprika
1 tablespoon dried or fresh chives
extra salt and pepper to taste

I find it best to slightly cook the grated seasoned pumpkin in a pan first with a small amount of oil until golden.

While the pumpkin is cooking put the remaining ingredients in a bowl. Then mix the slightly cooked pumpkin with all the other ingredients. Try and do this quickly and do not over mix. Plan to cook immediately or the pumpkin will make the batter watery.
Heat 1 cm oil in a frying pan until it is very hot.
Drop a tablespoon of the batter into the oil and cook until golden brown, 2 to 3 minutes, turn and cook for another 2 minutes.
Drain on brown paper or baking paper, not on paper towel, as these will stick to the pancakes.
These can be briefly reheated in a low oven. Serve with a dollop of sour cream or soft goat cheese.

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