The best type of pumpkin to be used is long, fresh, and should not be too dry, as in the case of a round gourd, in fact, a moist pumpkin is the one that will allow us to bind the mixture without the addition of eggs.
Pumpkin Pancakes Recipe
INGREDIENTS
↬500 g pumpkin↬4 tablespoons flour
↬Salt
↬Fry oil
METHOD
To prepare the pumpkin pancakes first clean it and cut it into slices. At this point you have to grate the pumpkin flesh with a grater with large holes, taking into slices on the side and a little inclined. so that there appears similar to carrots which are eaten raw in salads. Add salt.Put the flour and mix with your hands, do not worry if the mixture will seem quite unrelated. At this point, you need to rest this mixture for 10-15 minutes. In this way the salt that you put on the pumpkin will leak some liquid from the latter, that liquid will be absorbed by the flour tying the whole and compacting the mixture.
When you see that the flour has become sticky around the pumpkin it is the time to fry. Put plenty of oil in a large skillet and heat. When the oil is hot fry the pumpkin fritters taking the mixture by spoonfuls. Do not make the pancakes too big, otherwise, some of the pancakes will remain raw inside. The ideal size is the amount of compound that is in a spoon. Once in the pan mash slightly so they will be nice crispy.
Saute well the pumpkin pancakes from both sides, then drain them on absorbent paper and serve hot.