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Pumpkin and carrot pancakes

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Ingredients for 2 servings:

  • 4 carrots
  • ¼ pumpkin(s)
  • 1 onion(s), red
  • 180 g flour
  • 2 eggs
  • some salt and pepper
  • some spice mix (pumpkin spice)
  • some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick and tasty, perfect for autumn

Peel the carrots and, if using, the pumpkin (depending on the variety), and grate them. Finely dice the onion. Mix the grated vegetables with the flour and eggs and season with salt, pepper, and pumpkin spice. Remove the pancakes from the batter and fry them on both sides in a pan. Enjoy the pumpkin-carrot pancakes with a dip and salad, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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