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Ingredients
- Hokkaido pumpkin 1/2 pieces
- Zucchini (young) 1 piece
- Onion 1 piece
- Chicken sausage to taste
- Parsley to taste
- Salt to taste
- Pepper to taste
- Paprika to taste
- Turmeric 1/3 teaspoon
- Eggs 3 pieces
- Wheat flour 2 tablespoons
- Vegetable oil to taste
- Main Ingredients
Inventory:
Frying pan, grater, plate, spatula
Cooking:
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!
