Potato and Pumpkin Pancakes

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Potato and Pumpkin Pancakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Healthy, because

Even smarter

These delicious potato pancakes are rich in vitamin A from the pumpkin, which supports bone health.

These pancakes make a delicious fall appetizer.

Ingredients

for
4
For the pancakes
28 ounces
7 ounces
Pumpkin (peeled and seeded)
1
1 tablespoon
Potato starch (or cornstarch)
clarified butter (for cooking)
For serving
6 ounces
1 tablespoon
freshly chopped thyme
freshly ground peppers
thyme (for garnish)
How healthy are the main ingredients?
potatoPumpkineggsaltNutmegthyme

Preparation steps

1.

Peel the potatoes and grate coarsely along with the pumpkin. Place both in a damp kitchen towel and squeeze to remove the excess water. Reserve the liquid and let sit for a few minutes. Pour the water off of the top, leaving behind the starch. Place the grated potatoes and pumpkin, egg and additional powdered potato starch into the bowl, season with salt and nutmeg and mix well to combine.

2.

Melt the butter in a hot pan and cook the potato pancakes for 2-3 minutes on each side until golden brown. 

3.

Drain on paper towels.

4.

Stir the crème fraîche together with the thyme and season with salt and pepper. Serve the potato and pumpkin pancakes with the sauce for dipping.