Kürbis potato pancakes with chive-Dip
[Contains advertising] Yesterday I read a newspaper article about the creation of a pedigree, and I thought about how huge my family on the maternal side, actually. How impressive would it be if all were once immortalized on a Overview. We are, in fact, so many that we would not recognize if we were on a bunch, even to each other. Let alone had our names ready and certainly did not know in what relationship we stand to one another. With a few exceptions.
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I do not mean, of course, my uncle (my mom was the only girl), that is to say, the children of my grandparents, and in turn, their families. Since I, of course, although we 😉 also were in the best of times 22 people at family gatherings . I'm talking about all the Rest, the many siblings of my grandparents, your nieces and nephews, the cousins and Cousins of my mom. Their children and children's children, our Cousins, and, and, and. The madness, if you would bring us all of the time on paper.
In the vegetable world there is such a huge family. The pumpkin family, for example. She is also incredibly large, colourful and diverse. It includes 100 species, and many of the 100 varieties. All differ in size, shape, and color of the fruit. By the way, Zucchini, cucumbers and melon belong to the Botanical family is considered to the genus of the pumpkin.
MY ABSOLUTE FAVORITE – THE HOKKAIDO PUMPKIN
Although there is a pumpkin sooo many varieties, is of a bright-orange Hokkaido, my absolutely favorite pumpkin places, and I mainly use him. The Hokkaido has a permanent place in my kitchen. Especially because he is so handy! You can process it directly with a Cup, it tastes slightly nutty and is suitable for many incredible dishes. So for my pumpkin potato pancakes, which I have created for the October Blogger Challenge of ALDI SÜD under the Motto of "Delicious pumpkin".
MY SUCCULENT PUMPKIN POTATO PANCAKES
I combined the pumpkin and potato pancakes, as the Name suggests, with potatoes. Why? Because I like the combination of really like and both have for me as their role. The Hokkaido pumpkin especially, that he gives the buffers a beautiful color and you are with him, super juicy. Patience, You need buffers for my pumpkin potato. The nothing for in no time. Everything wants to be rubbed and baked. The just needs his time.
But it's worth it! My men and I eat them cold very much, if any at all remain. Whether it is cold or warm, as a delicious Dip, there is a very simple creation, composed of sour cream and chives. Seasoned with salt and pepper and a splash of lemon juice. The fits just fine.
My colleagues from the ALDI SÜD Blogger Challenge, have special "Delicious pumpkin". Have a look at them: Foodistas, Sandra's cooking blog, Julie feels good, Small, culinary, Cook and bake with Andrea, and Delicious and co.
And if You want to, here are even more simple pumpkin dishes for You and Your family: My Pasta with pumpkin and my pumpkin coconut soup.
Pumpkin potato pancakes with chive-Dip
INGREDIENTS
FOR THE PUMPKIN-POTATO-BUFFER
- 500 g Hokkaido pumpkin - coarsely grated
- 500 g potatoes, waxy - peeled and coarsely grated
- 1 onion, large
- 2 Eggs, Size M
- 2 TBSP sour cream
- 2 TBSP spelt flour or wheat flour - Type, no matter
- 2-3 TBSP pumpkin seeds
- 2 Pinches of salt,pepper and nutmeg - good Pinches are meant to be, so neat flavor!
- 6-8 TBSP of vegetable oil - rapeseed oil or sunflower oil
FOR THE CHIVE DIP
- 150 g sour cream
- 20 g chives
- 1 Splash Of Lemon Juice
- Salt and pepper - to Taste
INSTRUCTIONS
FOR THE PUMPKIN-POTATO-BUFFER
- As the first heats the oven to about 100 degrees top/bottom heat before, so the buffer is nice to keep warm can.
- The Hokkaido-pumpkin with hot water, wash, dry, remove seeds and large pieces of parts. The potato peel and in the same way as the onion in rough pieces to get a divorce.
- Now raspelst You on a coarse Grater , manually or with the help of the food processor, the pumpkin, the potatoes and the onion directly into a large bowl.
- Now verrührst You with Your grated vegetables with the 2 eggs, the sour cream and the flour until everything is well connected, has.
- In the connection do You season the mass with 2 good Pinches of salt, pepper and nutmeg , and the pumpkin seeds under.
- In a large frying pan (mine's 32cm diameter) can You make per Batch 2-3 TBSP of vegetable oil heat, give the vegetable mass tablespoon and shape them a bit around. In a medium heat for a total of about 5-8 minutes to fry and 1-2 times contact. NOTE: You should, in any case, the first page 3 minutes of frying to allow the buffer while its nice and stable can be. Basically, the first buffer are somewhat more unstable than the last, because while the roasting time, the water from the vegetable mass and, in turn, makes the mass more stable.
- On kitchen paper drain and place in the preheated oven to keep warmuntil all of the buffer to be finished fried are.
FOR THE CHIVE DIP
- While Your buffer frying, verrührst You in a bowl place the washed and cut into fine rolls cut chives with the sour cream and taste with the splash of lemon juice and salt and pepper from.
- I wish You much fun while cooking and a good appetite.
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