Carrot Pancakes

Carrot Pancakes

I couldn’t resist buying a couple of bunches of multi-colored carrots from Gaining Ground ( at Asheville City Market last weekend.


Remembering a recent eblast from Bon Appetit, I adapted the carrot pancakes recipe, adding turmeric. They turned out delicately sweet and earthy, with a fresh tasting balance of tangy yogurt and a light sprinkling of flaky sea salt.

Next time I’ll make them even smaller to serve as appetizers on the porch with a chilled dry rosé.

4 large eggs 1 pound carrots

grated 1/3 cup finely chopped cilantro

1/4 cup chickpea flour

1/2 teaspoon ground turmeric

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

About 1/4 cup olive oil

Plain yogurt

Flaky sea salt, such as Maldon

Beat eggs in a large bowl until blended. Stir in carrots, cilantro, chickpea flour, turmeric, sea salt, and pepper. Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Cooking in two batches, scoop carrot mixture, by 1/4 cup, into skillet and lightly press down, using back of a metal spatula, into 1/2-inch thickness. Cook until browned, 2 1/2 to 3 minutes per side, reducing heat if necessary. Transfer to paper towels to drain. Heat remaining oil in skillet and repeat to make more pancakes. Spoon a dollop of yogurt on each pancake and sprinkle lightly with flaky salt. Makes 4 servings.

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