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Crispy Carrot Pancake | Great Performances


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Crispy Carrot Pancake
by Caitlyn Austin, Katchkie Farm Intern

This is one of my go to recipes for vegetables that are easily grated. I've done this with grated zucchini, potatoes, beets, and in this case, carrots. I admit, crispy is my favorite adjective to describe a main dish and this pancake is crispy.

This recipe is quick and easy; some nights that's exactly the type of dinner you need. 


8 medium carrots, coarsely grated 
4 eggs, beaten
1/3 cup chopped cilantro
1/4 chickpea flour or regular flour 
salt and pepper
Olive oil
1 cup plain yogurt
juice from 1 lemon
1/3 cup diced onion
1 teaspoon cumin 


1. Mix eggs, carrots, cilantro, onions, cumin, and flour into a large boil. Season with salt and pepper. 
2. Heat a large skillet on medium-high heat. Add 3 tablespoons of olive oil and scoop 1/2 cup portions of carrots mixture into pan. The pancake will take at least 3 minutes on either side. Transfer to paper towels to drain. 
3. These pancake are great with a mildly seasoned yogurt sauce. Mix whole milk yogurt or greek yogurt with lemon juice, salt, and pepper. 

Top these pancakes with lightly seasoned arugula or sauteed kale. 

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