Again, as always this season, I am left with a gigantic pumpkin from my porch that I have no heart to keep just for decoration and throw away after the first frost. So yesterday, to use this wonderful vegetable, I made pumpkin risotto for dinner. It was delicious but this dish just took care of two slices of my pumpkin.
Today, I decided to make another pumpkin dish–pumpkin pancakes. I used my old Italian recipe for the zucchini pancakes, which I slightly changed, and the result came our very interesting. I threw to the batter a little bit of chopped rosemary, which is often paired with the pumpkin and adds extra flavor to its generally mildly sweet taste. I also seasoned the dough with salt and a bit of pepper.
But even then the pancakes were still so delicate that they could be served in a sweet version. So the first batch of them I served with a spicy yogurt sauce and the second batch I dusted with icing sugar and turned them into a wonderful sweet evening snack. Whatever version you prefer it is a very easy and nice dish to try and a great idea on how to utilize these huge fall pumpkins.
(Makes about 16 pancakes)
2 cups of pumpkins, peeled off and grated on a large-hole grater,
1 cup self-rising flour,
1/4 cup whole milk,
a tsp of salt,
1 tsp chopped fresh rosemary leaves,
1/2 cup Greek yogurt,
1 tsp red chili pepper,
vegetable oil for frying,
icing sugar (optional).
1. Place eggs and milk in a medium bowl. Beat them together. Add flour and mix until smooth.
2. Add grated pumpkin and rosemary to the egg batter. Season with salt and mix.
3. Heat 2 tbsp of oil on a large, heavy duty frying pan. Pour a large tablespoon of the pumpkin batter in the oil (about 6 per batch) and fry on a medium heat for 3-4 minutes per side, until dark gold. Repeat with the rest of the batter.
5. To make sauce, place yogurt in a small bowl. Season with salt and mix with the chili flakes.
6. Serve the pancakes accompanied by the yogurt sauce or dusted with icing sugar.