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!
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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
Directions
Step 1
Peel the potatoes and carrots, then grate them using a box grater or food processor.
Step 2
Peel and finely grate the onion.
Step 3
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.
Step 4
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.
Step 5
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Step 6
Scoop about 1/4 cup of the vegetable mixture and flatten it into a round pancake shape. Place it carefully into the hot skillet.
Step 7
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.
Step 8
Transfer the cooked pancakes onto a plate lined with paper towels to absorb excess oil.
Step 9
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
| Serving size | (909.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1248.9 |
| Total Fat 62.4g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 33.7g | |
| Cholesterol 372mg | 0% |
| Sodium 2674.8mg | 0% |
| Total Carbohydrate 148.9g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 15.8g | |
| Protein 32.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 215.0mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 3689.1mg | 0% |
Source of Calories