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.
POTATO CARROT PANCAKE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 5
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;
CRISPY CARROTS
Make and share this Crispy Carrots recipe from Food.com.
Provided by tyne83
Categories Vegetable
Time 10m
Yield 8 patties, 5 serving(s)
Number Of Ingredients 3
Steps:
- Combine eggs and onion; mix in carrots. Make 8 to 9 patties about 1/2 cup each.
- Flatten in nonstick skillet and cook until crisp and golden brown.
- Turn only once.
Nutrition Facts : Calories 57.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 84.6, Sodium 73.6, Carbohydrate 6.7, Fiber 1.9, Sugar 3.2, Protein 3.1
CRISPY POTATO PANCAKES
Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!
Provided by maf13456
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g
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
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CRISP CARROT & POTATO PANCAKES (VEGETARIAN) RECIPE
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- Drop 2 tbsp of mixture for ea pancake into a lrg, lightly-greased, non-stick frying pan & cook over med-heat for about 5 min on ea 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 any excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the pic*
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