Pumpkin fritters with spicy seeds

Ingredients for 4 servings:

• 500 g pumpkin(s), prepared
• 2 bunches of chives
• 1 vegetable onion(s)
• 80 g pumpkin seeds
• 200 g celeriac
• 200 g potatoes
• 4 tbsp cornstarch
• 1 tsp baking powder
• 2 eggs
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the pumpkin, peel if necessary, and coarsely grate it using a mandoline. Mix with 1 teaspoon of salt. Place a kitchen towel in a colander, add the grated pumpkin, and let it rest. Slice the chives, finely grate the onion, and finely chop the pumpkin seeds in a blender. Peel and coarsely grate the celery. Finally, peel, wash, and coarsely grate the potatoes. Add the potatoes to the colander with the pumpkin, then roll both into a ball using the kitchen towel and squeeze vigorously. Mix the squeezed pumpkin/potato mixture, celery, onion, pumpkin seeds, chives, cornstarch, baking powder, eggs, salt, and pepper. Fry in batches in plenty of oil over medium heat on each side for about 4-5 minutes until golden brown. One batch yields 4-5 pancakes. Suitable pumpkin varieties include butternut squash, Hokkaido, or Gelber Zentner. The pancakes can be covered and kept warm in the oven and are delicious with smoked salmon and cream cheese.