Carrot Potato Pancakes Recipes

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CARROT PANCAKES



Carrot Pancakes image

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
CREAM CHEESE SPREAD:
2 tablespoons milk
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
Dash ground cinnamon

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.

CARROT POTATO PANCAKES



Carrot Potato Pancakes image

Another recipe that comes from the 1995 Vegetarian Times Complete Cookbook. Time spent frying these cakes depends on how many can be made at one time!

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 40m

Yield 16 pancakes, 5 serving(s)

Number Of Ingredients 7

1 large carrot, coarsely grated
1 large russet potato, peeled and grated coarsely
1 tablespoon unbleached white flour
1 large egg, lightly beaten (or equivalent egg substitute)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large bowl, combine all the ingredients.
  • Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
  • Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
  • Fry until lightly browned on one side,about 3 minutes.
  • Turn over and fry on the other side another 3 minutes.
  • Drain on paper towels.
  • Serve warm.

POTATO-CARROT PANCAKES



Potato-Carrot Pancakes image

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

3/4 pound (about 3 medium) white potatoes, peeled
8 ounces (about 3 medium) carrots, peeled
1/2 cup thinly sliced scallions (about 3 scallions)
Coarse salt
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup vegetable oil, for frying
1/4 cup reduced-fat sour cream, for serving (optional)

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.

POTATO CARROT PANCAKE



Potato Carrot Pancake image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 5

2 tablespoons olive oil
2 russet potatoes, grated
1 carrot, peeled and grated
1 tablespoon chopped parsley
Salt and pepper

Steps:

  • Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side.

ZUCCHINI, CARROT AND POTATO PANCAKES



Zucchini, Carrot and Potato Pancakes image

Provided by Food Network

Categories     side-dish

Time 32m

Number Of Ingredients 11

1 large zucchini
2 large russet potatoes, (10 to 11 ounces each)
2 carrots
1 medium onion, minced
2 cloves garlic, minced
2 eggs
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons cumin
Salt and pepper
Canola oil, for frying

Steps:

  • With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
  • Mix all ingredients together.

POTATO PANCAKES



Potato Pancakes image

We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 (2-inch) pancakes.

Number Of Ingredients 7

3 cups finely shredded peeled potatoes
1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 to 1 teaspoon salt
2 large eggs, beaten
1/2 teaspoon grated onion
Applesauce or maple syrup, optional

Steps:

  • In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CARROT CAKE PANCAKES RECIPE BY TASTY



Carrot Cake Pancakes Recipe by Tasty image

Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!

Provided by Tresha Lindo

Categories     Breakfast

Time 55m

Yield 10 servings

Number Of Ingredients 16

2 ½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons kosher salt
1 ¾ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® allspice
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1 stick unsalted butter, melted
2 large eggs
1 ½ cups carrot
5 tablespoons unsalted butter
¼ cup walnuts, chopped
10 tablespoons cream cheese
10 teaspoons maple syrup

Steps:

  • In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
  • In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
  • Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
  • Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams

CRISPY CARROT AND POTATO PANCAKES (VEGETARIAN)



Crispy Carrot and Potato Pancakes (Vegetarian) image

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

2 large potatoes (roughly 3/4 lb, finely grated)
2 large carrots (finely grated)
6 green onions (chopped)
2 tablespoons fresh parsley (chopped)
1/4 cup skim milk
2 eggs (lightly beaten)
6 tablespoons flour
1 teaspoon ground cumin
salt and pepper (to taste)

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.

CARROT POTATO PANCAKES



Carrot Potato Pancakes image

Provided by Marian Burros

Categories     quick, appetizer

Time 30m

Yield 20 pancakes

Number Of Ingredients 10

1 pound russet or Idaho potatoes
1 pound carrots
1 clove of garlic, minced
1 teaspoon dried thyme
1 tablespoon flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper to taste
1 whole egg
2 egg whites

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

CARROT-AND-POTATO LATKES



Carrot-and-Potato Latkes image

Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color, this version adds carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16 3 1/2-inch pancakes

Number Of Ingredients 9

1 pound potatoes
1 tablespoon fresh lemon juice
1/2 pound (about 3 medium) carrots, peeled and coarsely grated
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6-9 tablespoons canola oil
Salt and pepper, to taste
Plain yogurt, or applesauce (as a condiment)

Steps:

  • Preheat the oven to 400 degrees and prepare a baking sheet.
  • Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.
  • In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
  • Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
  • Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

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