Carrot Potato Pancakes
Crispy, golden, and bursting with flavor, these Carrot Potato Pancakes are the perfect twist on traditional latkes! Made with a hearty blend of shredded russet potatoes and sweet carrots, these savory pancakes are delicately seasoned with garlic powder, black pepper, and fresh parsley for a vibrant kick. The key to achieving their signature crunch lies in removing excess moisture from the vegetables, ensuring every pancake is perfectly crisp on the outside yet tender on the inside. Quick and easy to prepare in just 40 minutes, they’re ideal as a satisfying side dish, appetizer, or light meal. Pair them with a dollop of tangy sour cream for an irresistible finishing touch. Whether you're looking for a creative way to use pantry staples or a crowd-pleasing recipe for gatherings, these Carrot Potato Pancakes are sure to delight.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Carrots
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Parsley (fresh, chopped)
- 4 tablespoons Vegetable oil
- Sour cream (optional, for serving)
Instructions
Peel the russet potatoes and carrots. Using a box grater or food processor, shred them finely.
Place the shredded potatoes and carrots in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible to ensure crispy pancakes.
Transfer the shredded vegetables to a large mixing bowl. Add the eggs, all-purpose flour, salt, ground black pepper, garlic powder, and chopped parsley. Mix everything thoroughly until well combined.
Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil. Swirl the oil around to coat the pan evenly.
Scoop about 2 tablespoons of the mixture for each pancake and flatten it gently with a spatula in the skillet. Cook 3-4 pancakes at a time without overcrowding the pan.
Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining mixture, adding more oil as needed between batches.
Serve the Carrot Potato Pancakes hot, topped with a dollop of sour cream if desired.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 14.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4093 mg | 87% | |
*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.
