Best 3 Crispy Carrot And Potato Pancakes Vegetarian Recipes
Crispy Carrot and Potato Pancakes: A Delightful Vegetarian Treat
Welcome to the realm of culinary delights, where flavors dance and textures intertwine to create a symphony of taste. In this article, we present a collection of crispy carrot and potato pancake recipes that are sure to tantalize your palate and satisfy your vegetarian cravings. These delectable pancakes, crafted with a harmonious blend of grated carrots and potatoes, offer a symphony of flavors and textures that will elevate your dining experience. From classic recipes to innovative variations, each pancake in this article promises a unique journey of culinary exploration.
1. Classic Carrot and Potato Pancakes: Embark on a culinary journey with this timeless recipe, where grated carrots and potatoes unite with aromatic onions, eggs, and seasonings to create golden-brown pancakes. Enjoy the delightful crunch and tender interior of these classic treats, perfect for breakfast, lunch, or dinner.
2. Vegan Carrot and Potato Pancakes: Indulge in a plant-based delight with this vegan rendition of carrot and potato pancakes. Using a combination of flax eggs and plant-based milk, these pancakes offer a guilt-free indulgence without compromising on taste. Enjoy the crispy exterior and fluffy interior, all while savoring the vibrant flavors of carrots and potatoes.
3. Carrot and Potato Pancakes with Herbs: Elevate your pancake experience with a burst of aromatic herbs. This recipe incorporates a medley of fresh herbs, such as thyme, rosemary, and parsley, which infuse the pancakes with a delightful savory flavor. The vibrant green herbs add a pop of color and enhance the overall taste profile, making these pancakes a feast for both the eyes and the palate.
4. Spicy Carrot and Potato Pancakes: Ignite your taste buds with this spicy variation of carrot and potato pancakes. A fiery blend of chili powder, cumin, and cayenne pepper adds a touch of heat that perfectly complements the sweetness of the carrots and potatoes. These pancakes are sure to leave a lasting impression, offering a tantalizing combination of flavors and textures.
5. Carrot and Potato Pancakes with Cheese: Indulge in a cheesy delight with this recipe that incorporates shredded cheese into the pancake batter. As the pancakes cook, the cheese melts and oozes out, creating a gooey, irresistible center. The combination of crispy edges and a soft, cheesy interior makes these pancakes a true crowd-pleaser, perfect for any occasion.
CARROT POTATO PANCAKES
Provided by Marian Burros
Categories quick, appetizer
Time 30m
Yield 20 pancakes
Number Of Ingredients 10
Steps:
- Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Peel the carrots, and process them using the julienne blade of the food processor.
- Mix the potatoes, carrots, garlic, thyme, flour, baking powder, salt and pepper together in a bowl.
- Whisk together the egg and egg whites, and stir them into the potato-carrot mixture.
- Heat a large nonstick pan until it is very hot. Reduce the heat to medium-high, and spray with nonstick spray.
- Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side.
- Repeat until all the batter is used. Serve with light sour cream.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO-CARROT PANCAKES
These crisp, savory cakes, also called latkes, are a traditional Hanukkah dish. For best results, cook the pancakes right after forming them.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
- In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.
- Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.
CRISPY CARROT AND POTATO PANCAKES (VEGETARIAN)
This easy-to-fix & appealing recipe is from the main-course vegetarian section of the *Best Ever Slimmers Recipes* cookbook of the Australian Womens Weekly cookbook series. IMO it also works as breakfast or brunch fare served w/fruit or as an excellent side-dish to combine the veggie & potato parts of a meal. I made them as a side-dish to leg of lamb & the yield was exactly as stated. We tasted them plain, buttered & w/a dollop of sour cream - all excellent! For an extra *carrot kick* , try pairing them w/my Recipe #245728. *Enjoy* !
Provided by twissis
Categories Potato
Time 40m
Yield 12 Pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
- Combine all ingredients, add salt & pepper as desired & mix well.
- Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
- NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.
Tips:
- Grate the potatoes and carrots finely using a box grater or food processor.
- Squeeze out as much moisture as possible from the grated potatoes and carrots to prevent the pancakes from becoming too soggy.
- Use a large skillet to cook the pancakes in batches, making sure not to overcrowd the pan.
- Flip the pancakes carefully once the edges are golden brown and crispy.
- Serve the pancakes hot with your favorite dipping sauce, such as ketchup, sour cream, or apple sauce.
Conclusion:
Crispy Carrot and Potato Pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. Try adding different herbs and spices to the batter, or topping the pancakes with your favorite savory or sweet ingredients. No matter how you serve them, these pancakes are sure to be a hit.
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