Pumpkin and courgette pancakes: Autumn's healthy indulgence

Potato pancakes are a classic, but have you ever tried pumpkin and courgette pancakes? This autumn blend delights with its taste and nutritional value. Pumpkin and courgette pancakes are a dish full of vitamins and minerals, perfect for the excellent autumn days. Moreover, they are easy and quick to prepare, and the ingredients needed are inexpensive and readily available. Making these pancakes is an excellent way to make the most of the pumpkin season while incorporating courgette, creating something special on your plate.

Making pumpkin and courgette pancakes is incredibly straightforward, requiring only basic ingredients. Here is a step-by-step recipe for delicious, crispy pancakes.

Ingredients:

• 450g pumpkin (peeled and seedless)
• 1 medium courgette
• 1 egg
• 3 tablespoons of plain yoghurt
• 3 tablespoons of plain flour
• Salt, pepper
• Oil for frying

Instructions:

1. Peel and remove the seeds from the pumpkin. Grate half on a coarse grater and the other half on a finer grater. Transfer the pumpkin to a bowl.
2. Grate the courgette on a coarse grater and thoroughly squeeze out the excess water to ensure crisp pancakes. Add the grated courgette to the pumpkin.
3. Add the egg and plain yoghurt to the vegetables, then season the mixture with salt and pepper.
4. Gradually add the plain flour, mixing until you have a uniform batter.
5. Heat oil in a pan. Spoon portions of the batter to form round pancakes. Fry them on medium heat until they turn golden and crispy on both sides.
6. After frying, place the pancakes on a plate lined with kitchen paper to remove excess oil.

Pumpkin and courgette pancakes are delightful, both warm and cold. They can be served with Greek yoghurt, garlic sauce, or even smoked salmon. If you prefer sweet options, try the pancakes with icing sugar or jam—every variant will impress with its flavour.

Pumpkin and courgette pancakes are an excellent alternative to traditional potato pancakes. Thanks to pumpkin and courgette, they have fewer calories while providing more vitamins and minerals. This is the perfect solution for those watching their waistlines yet wanting a tasty and filling dish.

These vegetables are also easy to digest, making pumpkin and courgette pancakes suitable for people with sensitive stomachs. Since pumpkin is naturally sweet and courgette has a neutral taste, they don't require many seasonings to impress with their aroma. However, you can enhance them by adding your favourite herbs, spices, or additions like grated cheese, garlic, or chilli if you prefer more intense flavours.