What a wonderful combination! Pumpkin with curry paste, the freshness of kaffir lime, umami thanks to fish sauce and other ingredients that make these pumpkin pancakes a wonderful snack. And as Hokkaido pumpkin is now available all year round, this recipe is not just limited to the fall.
And because I’m presenting you with something different from the well-known and popular Thai curries with this recipe, here are a few words about Thai cuisine itself. Oh yes, you can also find Thai fish cakes on my blog!
Thai cuisine
Thai cuisine is simply phenomenal! It’s an inspiring fusion of flavors, textures and colors, fresh foods and often artful presentation that turns every meal into a feast for all the senses.
And it is characterized by a variety of different dishes, not just curries. But if you want to prepare fantastic authentic Thai curries, then you should definitely use the Thai curry pastes from Yak Thai . From these delicious curries to refreshing salads, from hearty soups to crispy spring rolls, Thai cuisine offers an almost endless selection of flavors. And now I also have Thai pumpkin pancakes!
An outstanding feature of Thai cuisine is the use of fresh herbs and spices. Coriander, lemongrass, Thai basil, ginger and chili are just some of the ingredients that give the dishes their unmistakable taste. Here it is certainly the kaffir lime leaves.
Thai food is famous for its balanced combination of sweet, sour, salty, spicy and bitter. Every bite literally explodes in the mouth and leaves an unforgettable impression. Often all these flavors are present in one dish, with one or two accents.
And how could you forget Thailand’s street food culture? The streets are lined with stalls selling everything from fried noodles to grilled meat and fresh fruit. It is a culinary journey not to be missed when you are in Thailand! You are sure to find Moo Tord – deep-fried strips of pork neck.
And last but not least – desserts. From sticky rice with mango to sweet coconut puddings, there is a variety of sweet treats to tantalize the taste buds. However, this category clearly falls short here. If you are also interested in recipes, please write them here in the comments.
Thai pumpkin pancakes
But now back to the Thai pumpkin pancakes, for which you don’t need that many ingredients. They are also easy to prepare. Either fried in a pan as shown here, but they also look great in a wok or deep-fried in another way.
In addition to the pumpkin, we need a Thai curry paste. Whether it’s a red, green, Massaman or something else is of secondary importance to me. The quality must be right. You shouldn’t make any compromises with the fish sauce either. Only Red Boat* comes into question for me. You will also need eggs, coconut milk, palm sugar*, peanuts and kaffir lime leaves. I mention it in every recipe I make that includes them: Go for frozen leaves here, rather than dried, as they definitely have more flavor. You can actually find them in any well-stocked Asian market. Ideally, of course, you should have a small kaffir lime tree*.
You can find the exact quantities and how easy it is to make these wonderful Thai pumpkin fritters in the recipe below. Simply enjoy them as a snack, make some fragrant jasmine rice to go with them and of course a dip goes well too….Good appetite!
Thai Kürbispuffer
Ingredients
- 800g Hokkaido-Kürbis
- 2 Eier
- 4 EL Kokosmilch (der feste Teil)
- 1 EL Thai Currypaste
- 3 EL Erdnüsse (ungesalzen)
- 2 EL Fischsauce
- 1 EL Palmzucker
- 4 Kaffirlimetten-Blätter, fein gehackt
- Mehl zum Binden, falls erforderlich
- Öl zum Braten
Instructions
- Den Kürbis ohne Schale und gestückelt weich kochen.
- Die Erdnüsse im Mörser zerkleinern, die Kaffirlimetten-Blätter fein hacken.
- Die Currypaste mit Kokosmilch und der Fischsauce verrühren.
- Den weichgekochten Kürbis zu einem Brei quetschen und mit den restlichen Zutaten verrühren. Bei Bedarf Mehl zum Binden zufügen.
- Aus der Masse knapp 1 cm dicke Kürbispuffer formen und im Öl bei mittlerer Hitze von beiden Seiten goldbraun braten.
