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Potato and Carrot Pancakes with Curry Sauce

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 45 mins
Total time 45 mins
Yield

Serves 6 (serving size: 3 pancakes and 1 1/2 tablespoons sauce)

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.

Ingredients

  • 2 1/2 cups grated carrot
  • 2 1/2 cups grated baking potato
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1/2 cup grated onion
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 2 large eggs
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup whole-milk Greek yogurt
  • 1/2 teaspoon curry powder
  • 2 teaspoons honey

Nutrition Information

  • calories 192
  • fat 7.2 g
  • satfat 1.7 g
  • monofat 4.4 g
  • polyfat 0.9 g
  • protein 6 g
  • carbohydrate 27 g
  • fiber 2 g
  • cholesterol 65 mg
  • iron 2 mg
  • sodium 308 mg
  • calcium 61 mg

How to Make It

  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.