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!
Log this recipe in SnapCalorie
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 |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 15.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3689 mg | 78% | |
*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.
