Patisson, like the zucchini, belongs to the family of pumpkin, and therefore the taste of both is very similar and differs unobtrusively. That is why the squash can be cooked and stewed, fried, baked and eaten raw, pre-watered with sauce or marinade. In the recipes, we then use this not quite familiar vegetable as an ingredient in the most popular summer dish - vegetable pancakes.
Fritters from squash and squash
Since zucchini and squash are very similar in taste, they are interchangeable and can easily "make friends" within the same dish. Direct proof of this - these ruddy and crispy pancakes, which are prepared in the oven.
Ingredients:
- zucchini - 180 g;
- squash - 240 g;
- onion - 115 g;
- bread crumbs - 35 g;
- garlic chives;
- baking powder - 1/2 tsp;
- a handful of green parsley;
- pinch of dried thyme;
- eggs - 2 pcs.
Preparation
Divide the vegetables into large pieces to facilitate their rubbing. Scrub zucchini, squash and onion on the grater with the largest cells. Salt and leave the vegetables for half an hour, then wring out excess moisture and mix a couple of eggs into the mixture. Add everything with a chopped garlic clove, baking powder, greens and breadcrumbs. The latter, in its absence, can be replaced with flour or ground oats. Divide the mixture into equal portions and place them on an oiled baking tray. Bake pancakes from patissons in a preheated to 190 degrees oven until blanching (about 10 minutes), and then serve with yoghurt or sour cream.
Pancakes with garlic paste
Ingredients:
- squash - 640 g;
- eggs - 2 pieces;
- whole-grain flour - 135 g;
- oat flakes - 25 g;
- garlic teeth - 2 pieces;
- sour cream - 120 g;
- a peel of one lemon.
Preparation
Before you prepare pancakes from patissons, put oat flakes in a coffee grinder and whisk in flour. Combine the oatmeal with whole grains and add a pinch of salt. Rub the squash and wring out excess moisture from the vegetables. Add the grated vegetables to the flour, then beat the eggs, put the paste out of the garlic teeth and combine all the ingredients together until a thick and uniform dough is formed. Pour portions of the dough into a heated frying pan and brown on both sides. Once the pancakes become golden, add them to a dish and serve with a sauce based on sour cream mixed with lemon peel and freshly ground pepper.
Fritters of patissoni with cheese
Ingredients:
- squash - 430 g;
- grated cheese - 85 g;
- eggs - 2 pieces;
- flour - 25 g;
- bread crumbs - 25 g;
- Dried onions - 1 teaspoon.
Preparation
The preparation of these pancakes also reduces to the elementary mixing of all the components together. Wash the washed squash and squeeze out excess moisture. Combine the grated vegetable with the beaten eggs and grated cheese. Add flour and crumbs to the mixture, season with a pinch of salt and dried onions, and then start to fry portions of the finished dough in a frying pan with a drop of oil. Once the fritters change their color to golden brown, shift them to a dish and serve immediately - they are the most delicious hot.
Sweet pancakes from patissons
Due to the neutral taste, the patissons can also be used for the preparation of sweet dishes, such as pancakes, which children will surely like.
Ingredients:
- squash - 310 g;
- granulated sugar - 55 g;
- flour - 45 g;
- egg - 1 piece;
- pinch of vanillin.
Preparation
Wash the washed squash and mix with sugar, egg and flour. Add the vanillin pinch mixture and it's ready! You can start roasting. Portions of the dough browned on a drop of hot oil and serve to the table with a serving of sour cream and a ball of vanilla ice cream.