Carrot Pancakes Just Like Potato Pancakes
Reimagine breakfast or brunch with these delightful Carrot Pancakes, inspired by the crispy goodness of traditional potato pancakes. This recipe transforms sweet, earthy carrots into golden, savory fritters, seasoned with onions, garlic, and a hint of cumin for a subtle spice. Simple to prepare, these pancakes come together in just 35 minutes, making them perfect for busy mornings or a quick snack. Cooked to perfection in a skillet, they develop a beautifully crisp exterior while remaining tender inside. Top with creamy sour cream or tangy yogurt and a sprinkle of fresh parsley for a vibrant, wholesome dish that's as visually appealing as it is delicious. Perfect for vegetarians and anyone looking to try a creative spin on classic comfort food, these carrot pancakes are sure to impress!
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Recipe Information
Ingredients
- 3 medium carrots
- 1 small yellow onion
- 0.5 cup all-purpose flour
- 2 eggs
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin (optional)
- 0.25 cup olive oil or vegetable oil (for frying)
- sour cream or plain yogurt (for serving)
- chopped fresh parsley (optional, for garnish)
Instructions
Peel the carrots and grate them using the large holes of a box grater or a food processor. You should have about 2 cups of grated carrots.
Peel and grate the onion, then squeeze out any excess liquid using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the grated carrots, grated onion, flour, eggs, minced garlic, salt, black pepper, and cumin (if using). Mix well with a spoon or your hands until the ingredients are evenly combined.
Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan (about 2–3 tablespoons).
Using a spoon, scoop about 2 tablespoons of the carrot mixture into the hot oil for each pancake. Flatten the mixture gently with the back of the spoon to form a disc about 1/4 inch thick.
Cook the pancakes for 3–4 minutes on each side, or until golden brown and crisp. Adjust the heat as necessary to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining carrot mixture, adding more oil to the pan as needed.
Serve the carrot pancakes warm, topped with sour cream or plain yogurt, and garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
