Carrot Potato Pancakes Food

CARROT POTATO PANCAKES

Steps:

• In a large bowl, combine all the ingredients.
• Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
• Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
• Fry until lightly browned on one side,about 3 minutes.
• Turn over and fry on the other side another 3 minutes.
• Drain on paper towels.
• Serve warm.

CARROT POTATO PANCAKES

Steps:

• Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
• Peel the carrots, and process them using the julienne blade of the food processor.
• Mix the potatoes, carrots, garlic, thyme, flour, baking powder, salt and pepper together in a bowl.
• Whisk together the egg and egg whites, and stir them into the potato-carrot mixture.
• Heat a large nonstick pan until it is very hot. Reduce the heat to medium-high, and spray with nonstick spray.
• Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side.
• Repeat until all the batter is used. Serve with light sour cream.

POTATO CARROT PANCAKE

Steps:

• Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side.

POTATO CARROT PANCAKE

Steps:

• Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side;

ZUCCHINI, CARROT AND POTATO PANCAKES

Steps:

• With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
• Mix all ingredients together.

PAN SEARED PORK CHOPS WITH GLAZED CARROTS AND POTATO PANCAKES

Steps:

• Dredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown. Cut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425 degree oven for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.
• Potato pancakes: In a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 minutes.

POTATO CARROT PARSNIP PANCAKES

Steps:

• Grate potatoes in long strips, using smooth strokes to run potatoes across the grater. Transfer to a large bowl of cold water. Use a slotted spoon to remove potatoes. Drain well and transfer to a second bowl. Reserve soaking liquid. Set reserved liquid aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Carefully pour liquid from the bowl, reserving the milky residue (potato starch).
• Using the same method as for potatoes, grate parsnip and carrot. To potatoes add parsnip, carrots, reserved potato starch, chives, egg, salt, and pepper, and mix well.
• Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/2 inch of oil. Working in batches to accommodate pan size, spoon 1/4 cup of potato mixture into skillet for each pancake. Drop into oil loosely; you should be able to see oil bubbling up in between the individual strands. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Sprinkle with salt. Keep warm in oven. Serve hot, with sour cream and lemon slices.

CARROT-AND-POTATO LATKES

Steps:

• Preheat the oven to 400 degrees and prepare a baking sheet.
• Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.
• In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
• Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
• Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

SIMPLY TRADITIONAL POTATO PANCAKES

Steps:

• In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
• Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.

GARDEN POTATO PANCAKES

Steps:

• In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.

CARROT PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

POTATO-CARROT PANCAKES

Steps:

• In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
• In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.
• Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.

CARROT CAKE PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
• In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
• Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
• Let the batter rest for 15-30 minutes at room temperature.
• Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
• Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
• Enjoy!

CRISPY CARROT AND POTATO PANCAKES (VEGETARIAN)

Steps:

• Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
• Combine all ingredients, add salt & pepper as desired & mix well.
• Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
• NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.