Pumpkin fritters with cheese
Description
Perfect with tea and coffee. As you know, pumpkin is a very cheap and versatile product from which, if desired, you can cook a great many dishes. One of my favorites and, you could say, my signature one is pumpkin fritters with cheese. I should say right away that the fritters are savory (as you can see, there is no sugar in the recipe), yet despite this even children happily gobble them up. The kids eat the pumpkin fritters with sour cream, and my husband makes them heartier with a bit of bacon—whatever you prefer. Good luck with the cooking. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
We start as usual—remove the seeds and peel from the pumpkin, and cut the flesh into not very large pieces. Now our task is to make the pumpkin soft. I usually boil it in water—it’s the easiest and healthiest way.
- 2
Step 2
Using a blender, puree the softened pumpkin until smooth. Add eggs, milk, turmeric, and salt to the pumpkin puree. Mix thoroughly.
- 3
Step 3
Sift the flour into the mixture and knead a not too thick dough.
- 4
Step 4
Then add to the batter a finely chopped onion or one blended in a blender.
- 5
Step 5
Grate the cheese on a coarse grater and add it to the batter as well. Mix.
- 6
Step 6
Using the resulting batter, fry the pancakes in a pan with heated oil. You only need a little oil. The heat should not be too high—otherwise the crusts will start to burn, while the pancakes will remain raw inside.
- 7
Step 7
Serve hot — with sour cream, bacon, or something else. Improvisation is only encouraged. :P