Carrot Potato Pancakes Recipes

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.

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.

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.

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.

Steps:

• Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
• Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
• Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

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.

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.

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.

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.

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.