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.
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
How to Make It
Preheat oven to 325°.
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.
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.
Combine remaining 1/4 teaspoon salt, yogurt, curry, and honey in a bowl. Serve curry sauce with pancakes.