Crispy Carrot and Potato Pancakes Vegetarian
Crispy Carrot and Potato Pancakes are the perfect vegetarian comfort food, combining tender grated carrots and potatoes with a savory medley of garlic, parsley, and onion. These golden-brown pancakes are pan-fried to perfection, delivering a satisfyingly crisp exterior while staying soft and flavorful inside. With a quick prep time of just 20 minutes, these easy-to-make pancakes are ideal for busy weeknight dinners or weekend brunches. Serve them warm with a dollop of sour cream or yogurt, and watch them become a family favorite. Bursting with wholesome ingredients and seasoned to perfection, this recipe offers a delightful twist on classic potato pancakes that's both hearty and versatile. Perfect for vegetarians and anyone craving a crispy, savory treat!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 medium Carrots
- 1 small Yellow onion
- 2 tablespoons All-purpose flour
- 2 large Eggs
- 2 tablespoons Fresh parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegetable oil
Instructions
Peel the potatoes and carrots, then grate them using a box grater or food processor.
Peel and finely grate the onion.
Transfer the grated potatoes, carrots, and onion into a clean kitchen towel. Squeeze out as much liquid as possible. This ensures the pancakes turn out crispy.
In a large mixing bowl, combine the grated vegetables with flour, eggs, chopped parsley, garlic powder, salt, and black pepper. Mix well until the ingredients are evenly distributed.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Scoop about 1/4 cup of the vegetable mixture and flatten it into a round pancake shape. Place it carefully into the hot skillet.
Cook the pancakes in batches, frying them for 3-4 minutes on each side, or until golden brown and crispy. Add more oil to the skillet as needed for subsequent batches.
Transfer the cooked pancakes onto a plate lined with paper towels to absorb excess oil.
Serve the crispy carrot and potato pancakes warm, optionally garnished with additional parsley and a dollop of sour cream or yogurt on the side.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 857 mg | 18% | |
*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.
