Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
45 Mins
Total Time
45 Mins
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.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 4

Combine remaining 1/4 teaspoon salt, yogurt, curry, and honey in a bowl. Serve curry sauce with pancakes.

Ratings & Reviews


December 08, 2016
I took the other reviewer's suggestion and subbed sweet potato -- purple sweet potato! They looked pretty and tasted great too. Recommended.


August 30, 2016
Very tasty! Used less curry powder and some cayenne!


September 24, 2015
I wasn't expecting much out of these but they were pretty darn good!  The sauce is great!  I made two batches, one with sweet potato and carrot and one with potato and carrot.  We all liked the sweet potato ones bette - but the russet potato ones were good too.   I grated 1/2 of a medium onion and that was plenty - I squeezed out the liquid from it because it was really watery!