Food & Recipes

Bright pumpkin pancakes with creamy curd cheese

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Pumpkin fritters with creamy curd cheese and thyme is a great idea for breakfast. Quick and tasty, what else is needed to start the day? Bright, orange, like the sun, they are prepared very simply. In the pumpkin season, pancakes and pancakes come to mind from quick recipes. Today I added cream cheese curds to pumpkin pancakes. In the process of frying, it melted, and it turned out so delicious that even sour cream was not needed! You can replace the curd cheese with blue cheese, it will come out very piquantly.

Bright pumpkin pancakes with creamy curd cheese
  • Cooking time: 25 minutes
  • Servings Per Container: 2-3

Ingredients for Pumpkin Fritters with Cream Cheese

  • 150 g of pumpkin pulp;
  • 100 g of kefir;
  • 1 egg
  • 50 g of wheat flour;
  • ½ teaspoon of baking powder;
  • 60 g of curd cream cheese;
  • 3 sprigs of thyme;
  • 1 tablespoon of olive oil;
  • salt, cooking oil for frying.

The method of preparation of pumpkin fritters with curd cheese

We cut a small pumpkin in half, take out the seeds with a tablespoon, scrape the fibers from the inside, and cut off the peel. Part of the pumpkin can be cut into cubes, put into packets and frozen if you are not going to fry a large mountain of fritters.

Cut the pumpkin in half, take out the seeds, scrape the fibers and cut the peel

We rub about half the flesh on a coarse grater, the rest on a fine grater. Put the grated pumpkin in a deep bowl.

Break a large chicken egg into a bowl. I advise you to use fresh farm eggs for diet food.

Pour kefir or yogurt into a bowl, unsweetened yogurt or liquid nonfat sour cream are also suitable.

Put the grated pumpkin in a deep bowl Breaking a large chicken egg in a bowl Pour kefir or yogurt in a bowl

We cut off the leaves of fresh thyme and add thyme to the dough. Thyme leaves are easy to tear off so - hold the twig in one hand, use your fingers to draw the leaves against the growth of the leaves, they will easily slip right into the bowl.

Pour wheat flour into a bowl, half a teaspoon of baking powder, salt to taste. Mix the dough thoroughly.

Grate cream cheese with a coarse grater, add to the rest of the ingredients, and pour a tablespoon of high-quality first-pressed extra virgin olive oil.

Add thyme leaves to the dough Pour wheat flour, baking powder and salt. Mix the dough thoroughly Add the grated cream cheese and olive oil

Again, mix everything well so that the cheese evenly disperses in the dough.

Mix the dough thoroughly again

We heat 2 tablespoons of refined vegetable oil in a pan, put pumpkin dough in a tablespoon of heated oil, one spoonful of one slice of pancakes. Fry for 2-3 minutes on each side until golden brown.

Fry pancakes on each side until golden brown

We put the finished pancakes first on paper towels so that excess oil is absorbed into the paper. Then put it on a plate and serve hot or warm on the table. Bon Appetit!

Bright pumpkin pancakes with cream cheese and thyme are ready

So much has been written about the benefits of pumpkin that it is just right to take this vegetable to the pharmacy - it cures all diseases. I can not judge the healing qualities without a special education, but I read a lot that the carotene in some varieties of pumpkin is 5 times more than in carrots. And this, as I remember from childhood, is a powerful antioxidant and a precursor of vitamin A, which children must consume in large quantities in order to grow healthy and strong.

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