This recipe for lean pumpkin fritters is great because it is versatile and much healthier than classic flour fritters.
pumpkin fritters
This recipe for lean pumpkin fritters is great because it is versatile and much healthier than classic flour fritters. This dish is useful because it contains a minimum amount of flour.
And it is universal in that it can be prepared in completely different versions: salty, sweet, with spices and spices.
Cooking pancakes is quite simple, the only thing is that they will take some time to fry. Therefore, if you are cooking for a large family, use two pans for frying at the same time. We offer to cook an unusual salty version of eggless pumpkin fritters with Indian spices.
Ingredients:
- Peeled pumpkin - 0.5 kg.
- Chickpea flour (or wheat flour) - 1 cup
- Salt - 0.5 tbsp. spoons
- Spices: curry, asafoetida - 0.5 tsp each
- Vegetable oil (for frying)
How to make pumpkin pancakes:
1. Pumpkin must be rubbed on a fine grater. Add salt to it and mix well so that the pumpkin starts up the juice a little (if you are preparing sweet pancakes, then add half a glass of sugar).
2. Add 1 cup of flour and spices to the pumpkin. We chose chickpeas as a healthier alternative to white wheat flour (it's high in protein and gluten free).
You can choose any spices. We suggest using asafoetida and curry as they pair well with pumpkin.
3. Knead a homogeneous dough from grated pumpkin and flour. It will turn out not very liquid, but it should not be very thick so that you can form pancakes in a pan.
4. When the dough is ready, heat the pan with a small amount of oil over a small fire so that it warms up evenly.
5. You can start frying pancakes. To do this, put about 1 tablespoon of dough in the pan and level it. Repeat until the pan is full and fry for a few minutes until golden brown.
Your pumpkin pancakes are ready!
Pumpkin pancakes can be served either warm or cold. They can be garnished with fresh vegetables, simple porridge from any cereal, sour cream or homemade mayonnaise.
Healthy Meal Recipes: This recipe for lean pumpkin fritters is great because it's versatile and healthy. And it is universal in that it can be prepared in completely different versions: salty, sweet, with spices and spices.
Healthy pumpkin fritters
This recipe for lean pumpkin fritters is great because it's versatile and healthy. And it is universal in that it can be prepared in completely different versions: salty, sweet, with spices and spices. We offer to cook an unusual salty version of eggless pumpkin fritters with Indian spices.
Ingredients:
Peeled pumpkin - 0.5 kg.
Chickpea flour (or wheat flour) - 1 cup
Salt - 0.5 tbsp. spoons
Spices: curry, asafoetida - 0.5 tsp each
Olive oil (for frying)
Cooking:
1. Pumpkin must be rubbed on a fine grater. Add salt to it and mix well so that the pumpkin starts up the juice a little (if you are preparing sweet pancakes, then add half a glass of sugar)
2. Add 1 cup of flour and spices to the grated pumpkin. Chickpea flour is good as a healthier alternative to white wheat flour because it is high in protein. You can choose other spices according to your taste. Asafoetida and curry pair well with pumpkin.
3. Knead a homogeneous dough of grated pumpkin and flour. It will turn out not very liquid, but it should not be very thick so that you can form pancakes in a pan.
4. When the dough is ready, put a frying pan with a small amount of oil (for frying it is better to use olive or coconut oil) on a small fire so that it warms up evenly.
5. You can start frying pancakes. To do this, put about 1 tablespoon of dough in the pan and level it to make a flat pancake. Repeat the action until the pan is full, fry for a few minutes, until golden brown.
6. Then turn the pancakes over to the other side and fry them also on the second side.
7. Pumpkin pancakes are ready!Pumpkin pancakes can be served either warm or cold. They can be garnished with fresh vegetables, simple porridge from any cereal, sour cream or homemade mayonnaise (if not in fasting). published
Lenten dishes from pumpkin will help you diversify your diet during fasting.
In fact, you can cook quite a lot of the most from pumpkin. different dishes.
First courses, cereals, pancakes, salads, casseroles, pies and much more are prepared from it.
Lenten pumpkin dishes - the basic principles of cooking
For cooking pumpkin dishes, the vegetable is used both raw and pre-boiled.
The most popular porridge with pumpkin is millet, but it turns out no less tasty from other cereals. The grits are washed, and the pumpkin is cleaned and finely chopped. The vegetable is laid out in cereals, poured with water, mixed, and cooked all together over low heat until tender.
To prepare pumpkin fritters, the vegetable is finely rubbed, the rest of the ingredients are added and fried in well-heated oil.
Steamed manti or rolls with pumpkin are very tasty. In this case, the pumpkin is used as minced meat. The peeled vegetable is rubbed, mixed with chopped onion, salt, seasoned with spices and salt.
Pumpkin casseroles will appeal to children. They can be sweet or bland. In any case, this cooking method is suitable even for those who do not really like this product.
Recipe 1. Lean porridge with pumpkin
Ingredients
two glasses of wheat groats;
Art. a spoonful of honey;
pumpkin - 350 g;
vegetable oil - 20 g.
Cooking method
1. Sort the grits, rinse until the water is clear. Pour boiling water over wheat groats.
2. Cut the pumpkin into several pieces and peel. Cut the vegetable into cubes.
3. Heat oil in a frying pan, put pumpkin cubes in it and fry.
4. Transfer the fried pumpkin to the cereal, salt and put on a weak fire. Porridge should languish on fire until cooked. Finally add honey and stir.
Recipe 2. Lean rice porridge with pumpkin and dried fruits
Ingredients
250 g of rice;
a handful of dried fruits;
two tablespoons of table sugar;
vegetable oil;
pumpkin - 350 g.
Cooking method
1. Cut the pumpkin into large pieces, remove the core and seeds, and cut the pulp into small cubes.
2. We wash the dried fruits, and pour boiling water over them. Leave to infuse for a quarter of an hour, then drain the water, and rinse again under the tap. Lay out on a disposable towel and pat dry. Grind large dried fruits into strips.
3. Pour oil into a deep saucepan, put it on the stove and lay out the pumpkin. Cook it over low heat until soft. Sprinkle the pumpkin with sugar and keep on fire for another five minutes.
4. Pour the washed rice to the pumpkin, and fill it with water so that it completely covers the cereal.
5. In practical ready porridge add dried fruits, mix and simmer over low heat for a couple more minutes.
Recipe 3. Lean Pumpkin Puree Soup
Ingredients
half a kilogram of pumpkin;
black pepper and kitchen salt;
600 ml of vegetable broth;
three cloves of garlic;
bow - head.
Cooking method
1. Cut the pumpkin into pieces and clean it from fibers and seeds. We spread the pumpkin on a deco lined with baking paper, and bake the vegetable in the oven at 200 degrees, 15 minutes.
2. Peel the garlic and onion from the husk and chop randomly. Put the baked pumpkin, onion and garlic into the blender bowl, and, adding gradually vegetable broth, grind into puree. We pepper and salt. Warm the soup on the stove and pour into bowls. Pour chopped greens into each plate.
Recipe 4. Lean Pumpkin and Lentil Puree Soup
Ingredients
half a glass of lentils;
olive oil - 50 ml;
pumpkin - 400 g;
salt, rosemary and basil;
six stalks of petiole celery;
three cloves of garlic.
Cooking method
1. Peel the pumpkin and remove the fibers and seeds. Free the onion from the husk. Dice celery, pumpkin and onion.
2. Put the pot on the stove and pour in olive oil. Put crushed garlic in it and fry for a minute, without stopping stirring. Then add the pumpkin and continue to fry, stirring, for five minutes. Add onion and celery, stir and cook for the same amount of time.
3. Pour in water and put sorted and washed lentils. Simmer soup until lentils are tender, about 20 minutes. Using an immersion blender, puree the soup, season with salt and pepper.
Recipe 5. Lean pumpkin pie
Ingredients
pumpkin - 1300 g;
a sachet of vanillin;
250 g sugar;
80 g sunflower seeds;
500 g flour;
a third of a glass of hazelnuts;
olive oil - 100 ml;
50 g of candied citrus fruits;
third of Art. raisins.
Cooking method
1. Cut the pumpkin into large chunks, remove the core and seeds. Three prepared vegetables. We spread the grated pumpkin in a deep container, cover everything with sugar, add vanillin, candied fruit, washed raisins and lightly roasted seeds. Add vegetable oil and mix.
2. Sift the flour and pour it into the grated pumpkin. We cover the baking sheet with parchment and pour the resulting dough onto it. Level the surface with a wooden spatula. Arrange hazelnuts on top.
3. Put the prepared cake in the oven for forty minutes, and bake at 180 C. Remove the baking sheet, cool, and cut the cake into pieces.
Recipe 6. Lean orange-pumpkin pie
Ingredients
flour - three hundred grams;
2 small packs of baking powder;
pumpkin - 600 g;
Orange;
250 g sugar;
250 g raisins;
a pinch of ground cloves and cinnamon;
50 g of cognac.
Cooking method
1. We cut the peeled pumpkin into not very large pieces. Divide the orange into four parts, remove the seeds and chop in a blender without removing the peel.
2. Lay out orange mix in a pumpkin, add honey, cloves and chicken. Stir and put the container with this mixture in the microwave for a minute.
3. Then add flour mixed with baking powder in small portions and mix. Put the raisins here and knead everything together so that all the ingredients are evenly mixed.
4. Grease a split mold with oil, sprinkle with flour and pour the dough into it. Smooth the surface with a wooden spatula and sprinkle with sesame seeds. Put the cake in the oven for an hour, preheating it to 180 C. Remove the mold from the oven, cool and sprinkle with powdered sugar.
Recipe 7. Lean pancakes with pumpkin
Ingredients
pumpkin - half a kilogram;
salt, sugar and cinnamon;
½ st. flour;
Cooking method
1. Peeled and core pumpkin finely three. We spread the grated vegetable in a deep bowl, salt and season with sugar. We mix everything well.
2. Without ceasing to knead, add flour and knead homogeneous, soft dough.
3. We form pancakes from the dough and fry them in hot oil until golden brown. Grease the fritters with honey and lay them in a baking dish. We cover with a sheet of foil and set for 20 minutes, in an oven preheated to 170 C. Put the pancakes on a dish and sprinkle with cinnamon.
Recipe 8. Lean Pumpkin Pancakes with Apples
Ingredients
pumpkin - half a kilogram;
vegetable oil;
apples - three pcs.;
cinnamon and sugar;
lemon juice;
a bag of baking powder;
Cooking method
1. Peel apples and pumpkin, clean out the core and seeds and roughly three. We put them in different bowls. Grated apple sprinkled lemon juice so they don't turn black.
2. In a deep bowl, mix the grated apple with pumpkin. Pour flour and baking powder, pour in Art. l. vegetable oil, season with sugar and cinnamon and knead the dough of medium density. Let the dough rest for a quarter of an hour.
3. Heat the olive oil in a frying pan. We form pancakes with a tablespoon and put in hot oil. Fry until golden brown on both sides. We spread the finished pancakes on a dish covered with a disposable towel.
Recipe 9. Lean pumpkin casserole with buckwheat
Ingredients
pumpkin - 350 g
250 g of buckwheat;
olive oil;
two apples;
a handful of prunes;
half a glass of raisins.
Cooking method
1. Peel the pumpkin and apples, remove the seeds and cut into pieces.
2. We put a frying pan on the stove, heat the oil and spread the chopped apples and pumpkin. Fry under the lid, over low heat, until the pumpkin is soft.
3. We sort through the buckwheat, rinse and boil until tender. Cool down.
4. My prunes and raisins, and soak in hot water until soft. Cut prunes finely.
5. In a deep container, mix the fried pumpkin with apples, buckwheat porridge and dried fruits. Add sugar and honey, knead again and put in a greased form. We put the casserole in a preheated oven for a quarter of an hour.
Recipe 10. Pumpkin puree with mushrooms
Ingredients
pumpkin - half a kg;
pepper, herbs and salt;
potatoes - two tubers;
olive oil - two tbsp. l.;
two bulbs;
50 g dried mushrooms.
Cooking method
1. We put a pot with two liters of water on the stove. Soak mushrooms in cold water. Peel potatoes and pumpkin and boil. We wash the washed mushrooms and chop. We chop the peeled onion in half rings.
2. Fry mushrooms and onions in hot oil, salt and pepper. We fry until browned.
3. Drain the water from the vegetables and puree with an immersion blender. Add olive oil and stir.
4. Put a portion of mashed potatoes on a plate, and put fried mushrooms on top. Sprinkle everything with chopped herbs.
Recipe 11. Lenten manti with pumpkin
Ingredients
four potatoes;
half a zucchini;
black ground pepper, dried spices and salt;
carrot;
vegetable oil;
sweet pepper;
100 g pumpkin;
two bulbs.
Cooking method
1. Clean the vegetables and remove the seeds. Cut pumpkin, carrots, zucchini, peppers and potatoes into equal small pieces. Put all the vegetables in a deep bowl, season with spices and salt and mix.
2. From a glass of water, flour, salt and vegetable oil knead a fresh, homogeneous dough.
3. Pour water into the steamer and put on fire. At this time, start sculpting manti. Rolled out dough into a thin layer, cut into squares. Put the minced vegetable in the middle of each. Connect the ends, and then blind the opposite edges. Lay the manti on the steamer grate. Cook for a couple of forty minutes. Put the finished manti on a dish. Serve with sauce from tomato paste and lean mayonnaise.
Recipe 12. Lean Pumpkin Salad
Ingredients
500 g pumpkin;
100 g of walnuts;
orange and lemon.
Cooking method
1. Coarsely grate the peeled pumpkin pulp.
2. Remove the zest from the orange and lemon.
3. Chop the nuts with a knife.
4. Squeeze juice from citrus fruits, put zest and chopped nuts into it. Stir.
5. Pour grated pumpkin with prepared sauce and add honey. Mix all ingredients.
Recipe 13. Lean pumpkin cutlets
Ingredients
a glass of cereal;
vegetable oil;
500 g pumpkin;
potato;
spices and salt;
onion head;
garlic clove.
Cooking method
1. Soak oatmeal in hot water and leave for a quarter of an hour.
2. Peel and finely grate potatoes and pumpkin. Crush the peeled garlic cloves. Chop the onion on a large segment of the grater. Put swollen and squeezed flakes in a bowl with vegetables, season with spices and salt. And mix well. Density vegetable mince adjust with oatmeal.
3. Form cutlets, roll them in breadcrumbs and fry in hot vegetable oil until a delicious crust.
- Porridge with pumpkin will be healthier if sugar is replaced with honey. You can serve porridge with jam or jam.
- Add more flour to pumpkin cutlets and pancakes so that they do not tear when frying.
- So that when frying the pumpkin does not release excess moisture, salt the pieces and leave for a couple of hours. After this time, dry it on a disposable towel.
- It is preferable to steam the pumpkin rather than just boil it.
- For frying pumpkin, it is better to use olive oil.
- Before frying, pieces of pumpkin can be breaded in flour, so they do not lose their shape.
Serve pumpkin fritters in fasting along with honey.
Bon appetite!
Father Germogen's kitchen. Lean meals.
The refectory of the Moscow Danilov Monastery is known for its delicious dishes.
For a long time, preparing a delicious meal for the brethren was the obedience of Hieromonk Hermogenes (Ananyev).
Lenten cookies with marmalade.
- Rybnik. Pies with fish. On top of the filling, my mother added two plates of butter.
- Sbiten / from honey with spices /. Foreigners called sbiten Russian non-alcoholic mulled wine.
- Shchi / a 15 minute /. They say that during the war of 1812, our soldiers, far from their homeland, for lack of cabbage, fermented grape leaves and cooked cabbage soup from them.
- Christmas porridge "Sochivo" - an ancient dish / kutya in Ukrainian /
- honey gingerbread- old holiday dish. In the old days, the form was smeared with wax, which gave the gingerbread a special aroma.
- Kutia - for parent's day.
- "Larks" recipe lean test/ for 29 min / 3 tbsp. sunflower oil, 3 tbsp. l sugar, 1 tbsp. a spoonful of vodka / eggs are not added to the dough /, and vodka allows pastries to last longer.
- Zrazy with mushrooms and olives.
- Caviar, caviar pancakes.
- crab rolls with smoked salmon
- pancakes with pink salmon
- "Cranberry mousse" from berries and semolina / the recipe came from France, mousse in French. and means foam /
- Buckwheat porridge with mushrooms.
- Puff fish cake with mushrooms / similar to the "Bride" cake. Let it brew overnight in the refrigerator.
- cake "Bride"
- pickles for the winter without vinegar / many consider this vegetable traditionally Russian, although in origin it is a real Indian liana /
- honey jam
- pickled apples/recipe for 58.24 min/ can be stored all winter
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HISTORY REFERENCE.
In the old days in Russia, during fasting in cities and villages, all spectacles / theatrical performances, balls, masquerades were canceled, all entertainment and drinking establishments, as well as baths, butchers, were closed, and legal proceedings were suspended. Everyone from commoners to nobles dressed in simple dark clothes. In the 19th century in St. Petersburg, during Lent, not only Russian, but also German restaurants served lenten dishes.
Does everyone need to fast?
Bodily fasting is not a goal, but a means to grow spiritually. Everyone measures the rules of fasting according to their strength - the sick, the elderly, children and pregnant women are exempted from strict fasting.
"Fasting sends prayer to heaven, becoming like wings for it" / St. Basil the Great/
Fasting bodily without spiritual fasting, without forgiveness of offenses, without abstaining from evil deeds, fasting becomes just a diet.
Lenten pancakes from pumpkin - simple, nutritious and very delicious treat, which will help you out at any time of the year and bring a pleasant variety to the lenten and everyday menu. Cooked with the addition of banana, spicy spices and a small amount of flour, the pancakes are light, soft, airy and very fragrant. Available in composition and easy to prepare, these pancakes are a great way to add healthy, but not everyone's favorite pumpkin to your diet. Since, perhaps, only their appetizing golden color betrays the true basis of pancakes, such appetizing and delicate pancakes are likely to be enjoyed even by those who are usually completely indifferent to pumpkin. Try it!
To make lean pumpkin fritters, prepare the ingredients according to the list.
Clean and cut the pumpkin into small pieces.
Place the pumpkin in a saucepan and cover with cold water, just enough to just cover the pieces.
Bring the water to a boil and cook the pumpkin pieces for 15-20 minutes, until soft.
Drain the water and place the pumpkin pieces in a deep container. Add a banana cut into small pieces.
Grind the ingredients with a potato masher or blender to a puree.
Add a pinch of salt, sugar, vanilla and ground cinnamon to taste.
Mix well. And gradually, adding in small portions, stir into the mixture wheat flour mixed with baking powder.
Add flour 1-2 tablespoons until you get a thick dough that practically does not drain from a spoon.
Dip a tablespoon in cold water and in portions put the dough in a preheated, oiled pan.
Fry the pancakes until golden brown, 3-4 minutes on each side.
Lean pumpkin pancakes are ready. Bon Appetit!
