Bright pumpkin pancakes with cream cheese
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 fritters immediately come to mind from quick recipes. Today I added cream cheese curd 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.
- Time for preparing: 25 minutes
- Servings Per Container: 2-3
Ingredients for Pumpkin Fritters with Creamy Curd 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, 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.
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.
We cut off the leaves from the branches of fresh thyme, add thyme to the dough. Thyme leaves are easy to tear off so - hold the branch in one hand, use your fingers to draw the leaves against the growth of 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.
We rub cream cheese on a coarse grater, add to the rest of the ingredients, and pour a tablespoon of high-quality first-pressed extra virgin olive oil.
Again, mix everything well so that the cheese evenly disperses in the dough.
We heat 2 tablespoons of refined vegetable oil in a pan, put pumpkin dough in a tablespoon of preheated oil, one tablespoon each with a slide for one pancake. Fry for 2-3 minutes 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 we shift to a plate and serve hot or warm on the table. Enjoy your meal!
So much has been written about the benefits of pumpkin that this vegetable is just right to take 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.