Carrot Pancakes With Salted Yogurt Recipes

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CARROT PANCAKES WITH SALTED YOGURT



Carrot Pancakes with Salted Yogurt image

Provided by Jessica Koslow

Categories     Leafy Green     Breakfast     Brunch     Side     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Lunch     Buffet     Carrot     Healthy     Cilantro     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 10

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
Kosher salt, freshly ground pepper
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
Flaky sea salt (such as Maldon)

Steps:

  • Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  • 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.
  • Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
  • Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.

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2014-05-14  · 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 Tbsp. oil in a large …

4.1/5 (116)
Estimated Reading Time 1 min
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  • Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  • Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” 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.
  • Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
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  • Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a 9-inch cake pan (3-inch deep): butter and flour it, and line the bottom with parchment paper.
  • In a food processor, combine flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt. Process for 5 seconds. Add to the carrots. Toss to coat.
  • In the food processor, combine sugar, brown sugar, eggs, and plain yogurt. Add vegetable oil (the food processor should be still running). Pour the mixture into the carrot mixture. Stir to combine. Pour into the cake pan.
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