New Roots Organics
Organic Recipes > Salad or Side > Carrot Pancakes with Salted Yogurt



Carrot Pancakes with Salted Yogurt (Serves 4)
courtesy of Jessica Koslow, Bon Appetit

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

Ingredients
4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
1/3 cup chopped fresh cilantro
1/4 cup chickpea flour
Kosher salt, freshly ground pepper
3 tablespoons (or more) olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)

Method
  1. Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  2. 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.
  3. Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
  4. Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.






 
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