Carrot Pancakes with Salted Yogurt
Carrot Pancakes with Salted Yogurt is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat.
Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2" thickness.
Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side.
Transfer to paper towels to drain.
Repeat to make 2 more pancakes, adding more oil to skillet if needed.
Meanwhile, season yogurt with kosher salt and pepper.
Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.