Zucchini and pumpkin fritters

Zucchini and pumpkin fritters

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  1. Hokkaido pumpkin 1/2 pieces
  2. Zucchini (young) 1 piece
  3. Onion 1 piece
  4. Chicken sausage to taste
  5. Parsley to taste
  6. Salt to taste
  7. Pepper to taste
  8. Paprika to taste
  9. Turmeric 1/3 teaspoon
  10. Eggs 3 pieces
  11. Wheat flour 2 tablespoons
  12. Vegetable oil to taste
  • Main Ingredients


Frying pan, grater, plate, spatula


Step 1: three zucchini.

Rinse the squash well and grate it with a medium grater. Let stand for 10 minutes, and then squeeze well to remove excess water.

Step 2: Three Pumpkins

Rinse the pumpkin, cut and peel the seeds and peel. Rub on a coarse grater.

Step 3: mix the ingredients.

Mix zucchini and pumpkin, add finely chopped onions, chopped herbs, diced sausage, flour, salt, pepper, turmeric and paprika. Add the eggs.

Mix everything together until smooth.

Step 4: fry the squash and pumpkin pancakes.

Heat the oil and spread the pumpkin-squash mass in a frying pan with a spoon. Fry until golden brown on both sides. After frying, put on a paper towel to remove excess fat.

Step 5: serve the squash and pumpkin pancakes.

Serve fritters from squash and pumpkin hot immediately after cooking. However, they are also good cold.
Enjoy your meal!