Carrot Pancakes with Salted Yogurt recipes
Recipes

Carrot Pancakes with Salted Yogurt recipes

recipe image
With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

Ingredients:

  • 4 large eggs, beaten to blend
  • 1 pound carrots (about 8 medium), peeled, coarsely grated
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chickpea flour
  • freshly ground pepper
  • kosher salt
  • 3 tablespoons (or more) olive oil, divided
  • 1 cup plain whole yogurt
  • 1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
  • 1 tablespoon fresh lemon juice
  • sea salt flakes

Instructions:

  1. Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  2. Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2″ thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
  3. Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
  4. Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.







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