INGREDIENTS
- 300g Potatoes
- 320g Pumpkin
- 110 Flour
- 80g Parmesan
- 40g Ricotta
- 1 egg
- A sachet of yeast for savory pies
- 1 level teaspoon Jalap-Lemon (green jalapeno pepper and spices)
- Extra virgin olive oil or peanut oil.
PREPARATION
Peel potatoes and pumpkin and cut them into cubes. boil three liters of water with 18 g of salt, when the water boils add the cubes and cook for 10 minutes. Drain the squash and mashed potatoes with a potato masher or a fork. add the flour, the grated Parmesan, the ricotta, the Jalap-lime and finally the egg.
put the oil in a narrow pot with high boldi and heat the oil to 180°, make balls with your hands and cook the pancakes until they are golden brown on all sides, to turn them help yourself with a spoon and a fork .
Drain the excess oil and serve with a mayonnaise or cheese sauce
Enjoy your meal
