With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)
Ingredients
4 servings
Step 1
Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Step 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.
Step 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.
Step 4
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.
How would you rate Carrot Pancakes With Salted Yogurt?
Leave a Review
Reviews (18)
Back to TopMeh. Extremely bland. I made mine with onion and curry, and still incredibly bland. I only cooked half, so I'll add red pepper flakes and more curry and see if it works better.
Sprout Whisperer
Mill Valley, CA
12/18/2019
I can see how this would be boring with just carrot. Instead of compensating with spice, I made this with an equal mix of carrot, parsnip and turnip. The trio of flavors added the needed complexity while honoring the original recipe’s intent of balancing naturally sweet flavors of the root vegetables, the bitter/peppery green and sour yogurt and dressing.
mkbcm
Salt Lake City, UT
1/17/2018
I think this is a 4-fork recipe with some added seasoning. I added cumin, curry, and garam masala to mine and thought these carrot pancakes were great. Also, thank you other reviewer for suggesting a non-stick pan. I went with non-stick because of your note and can definitely see how they might have stuck had I gone with cast iron.
lschmidt
Portland, OR
11/9/2016
I agree with the other reviewers - it needs a lot to spice it up. I added za'atar, cumin, paprika and harissa paste. Definitely don't use a cast iron pan - it sticks and you'll end up with a huge mess. I used a nonstick pan just like I would with any other pancake. I like the pancakes better with a 1/4 scoop. A 1/2 scoop was difficult to flip. These were great for breakfast with the greens, some avocado and a poached egg on top.
thehautehoosier1
Indianapolis, IN
5/19/2016
I made the recipe as written and found the pancakes to be bland. I think they could be a lot better with Indian spices added, but I'm not sure that I will bother experimenting.
Anonymous
SF, CA
1/5/2015
I made a version of this for a party and it was the hit of the night. I added a small onion, left out the cilantro (because I didn't have any) and added about 1t of curry (with a bit of heat to it.) I increased the amount of flour to make the mixture scoopable rather than runny. I baked mine rather than fry them. I used a small cookie scoop then flattened the tops so they were disc shaped instead of balls. I sprayed them with my olive oil mister and baked in the oven at 400 degrees for about 20 minutes until they started to brown. I served them with the yogurt but everyone loved them plain too. They were delicious and I will definitely make these again.
omcook1
Clearwater, FL
12/13/2014
Great recipe. Only comments are that I tweaked mine by grating in an onion and swapping out the cilantro with parsley. I also used panko, but if you're gluten free then chickpea flour is the way to go. I used coconut oil on a cast iron skillet, and I also added curry powder to my yogurt. I was lucky enough to find a bag of tri colored carrots which gave it a beautiful color. I brought it to my office and it was devoured, and many of the girls asked for the recipe to make at home.
angiemp
Sanibel, FL
8/6/2014
Tasty and healthy side dish. Have made them twice already due to family (including teens) request. Added a couple of diced green onions. Needed much less oil to fry these. Made around 10 smaller pancakes and topped with a little sour cream. Delish!
Tricia
Berkeley, CA
7/1/2014
This carrot pancake is really great.It has all the healthy ingredients a very good recipe for breakfast.
byGilles
6/21/2014
I made the recipe as written with no changes and found it good, but not very special. I found it needed something more, possibly in spices added to the pancakes.
keithca
Los Angeles
6/9/2014
I thought this was a great, simple recipe. I would definitely make it again, but I'd experience with different spices
marisac120
Vernon, CT
6/8/2014
I made this and it was good. The yogurt with them makes the dish. I will definitely make them again if I have a bunch of carrots but I think I would change the spices.
jfain
Columbus, ohio
6/8/2014
I love this. You can change it up anyway you want. I have added green onion and chili sesame oil, next time I will try curry powder. I make them smaller, about 10 little pancakes per recipe. They keep well and reheat in the microwave. Salter yogurt is a brilliant idea.
drydens
atlanta
6/6/2014
Excellent vegetarian dish
LornaSG
Bonita Creek, AZ
6/3/2014
Excellent vegetarian recipe. Served it with spinach, arugula and red leaf lettuce.
LornaSG
Bonita Creek, AZ
6/2/2014
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