Last season was abundant with pumpkins. I don't grow my own, but I received three large pumpkins from friends who didn't know what to do with them. As it turned out, I also had trouble using them.

We ate some of them right away, making creamy pumpkin soup and pumpkin pancakes. Some ended up in the marinade, but we still had a lot left. I decided to peel the pumpkin, quarter it into large half-moons, and freeze it.

So summer came, and I remembered I had a lot of pumpkin in the freezer. I decided to make pancakes from the frozen pumpkin.

For this purpose, I placed the still-frozen pumpkin on a large grater. Unfortunately, grating the frozen pumpkin resulted in a lot of water. But that wasn't a problem, because once the pumpkin shavings thawed, I simply poured off the excess water.

The ingredients for the pancakes are identical to those made with fresh pumpkin, so the proportions are as follows: 1/3 pumpkin, 2/3 potatoes. Add a large onion, 2 eggs, potato starch, salt, pepper, dried garlic, and oil.

I followed the rest of the ingredients as in the recipe for fresh pumpkin pancakes: I coarsely grated the potatoes and pumpkin, and finely grated the onion. Add two whole eggs, spices, and potato starch.

Mix everything together until a thick consistency forms. Ready for frying in hot oil.

Surprisingly, it turned out without a hitch! I'll be honest, I wouldn't have guessed they were frozen pumpkin pancakes. I washed it all down with a non-alcoholic Staropramen beer.