Potato Carrot Pancakes! I actually made these for breakfast alongside scrambled eggs, but you can make them as an appetizer or snack too. They are really crispy, and delicious. These can be made with any type of potato like sweet potatoes, white or Yukon golds. They are easy to prepare and are good when eaten hot, or room temperature. Makes about 10-12 potato pancakes.
- 1 large potato
- 1 medium carrot
- 1/2 cup white onion
- 1 egg beaten
- 1/4 to 1/2 cup flour
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon parmesan cheese
- oil for frying, canola, or whatever oil you prefer
In a large bowl grate your potato, onion and carrot. Set aside. In another bowl beat your egg, and add garlic powder, parmesan cheese, salt, pepper. Mix all ingredients except flour. Start by adding 1/4 cup flour and mix well. Your batter shouldn’t be too wet or too dry. If it seems too wet add a little more flour.
For frying heat canola oil in a large non stick pan. Drop heaping tablespoons of batter into hot oil. You may add a little butter for flavor as well, but it is not needed. Once your potato pancakes are slightly browned, flip them over to cook on other side. Once that side is browned up, place on a paper towel lined dish, and sprinkle with salt while hot. You can eat your potato carrot pancakes with a sour cream or ketchup if you’d like. Enjoy!