Pumpkin pancakes with mushrooms and ricotta


250 g ricotta
600 g pumpkin flesh
400 g of the mix of different mushrooms (white, oyster mushrooms, chanterelles, mushrooms)
90 g flour
1 egg
a pinch of nutmeg
2 cloves garlic
50 ml dry white wine
1 tbsp. l. butter
1-2 sprigs of sage
Article 5-6. l. olive oil
salt, pepper

How to cook:

1. Pumpkin rub on a fine grater or mince. Add the egg, flour, salt, pepper, nutmeg and mix well.

2. Get the pumpkin batter spoon lay out on a well-heated pan with olive oil, forming small pancakes. Fry over medium heat for 3-4 minutes on each side.

3. Mushrooms strip of dirt and sand, wash well and cut into large slices. Finely chop the garlic. In a very well-heated pan, pour a little olive oil and fry the mushrooms on it for 4-5 minutes, stirring occasionally. Add the garlic, wine, salt, pepper, butter and keep on heat for 2-3 minutes, stirring occasionally. Add the sage leaves and remove from heat.

4. Ready pumpkin fritters serve with fried mushrooms and slices of ricotta.


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