Photo: Jennifer Causey; Styling: Claire Spollen
Carrots bring an earthy sweetness to these crispy, latke-like pancakes. To reheat, place on a baking sheet, and heat in a 325° oven until warmed through.
Serves 6 (serving size: 3 pancakes and 1 1/2 tablespoons sauce)
1. Preheat oven to 325°.
2. Place carrot and potato on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add potato mixture; stir to combine.
3. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place pancakes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 pancakes. Sprinkle with 1/4 teaspoon salt.
4. Combine remaining 1/4 teaspoon salt, yogurt, curry, and honey in a bowl. Serve curry sauce with pancakes.