This is a super simple recipe and a great way to use fresh carrots. This recipe makes delish and healthy carrot pancakes that are gluten free too. The sweetness from the carrots and the tart & salty flavor from the yogurt marry very well together. The added lemony greens finish it off perfectly.
I was reading an article in Bon Appetit about a cool restaurant in LA called Sqirl. I was intoxicated by the descriptions of food on the menu and the unusual story. It all started from specially crafted jams by Chef Jessica Koslow, and a recipe for burnt brioche toast topped with homemade ricotta and one of her jam flavors such as strawberry-rose geranium. People were lined up out the door, waiting 20 minutes or more just to get a taste. The notoriety of Sqirl (est. 2012) has quickly risen and in May 2014 it was named the #7 restaurant in Los Angeles by LA Magazine. Jessica herself, has been named as one of LA’s 2014 rising stars!
Well since it’s too far to drive to LA on a whim, I decided to test out one of her recipes. Carrot Pancakes with Salted Yogurt. Super simple and delicious! I did alter a few minor ingredients based on what I had on hand, however I am sure it did not affect the taste. So here it is!
CARROT PANCAKES WITH SALTED YOGURT
INGREDIENTS
- 4 large eggs, beaten to blend
- 1 pound carrots (about 8 medium), peeled, coarsely grated
- ⅓ cup chopped fresh cilantro
- ¼ cup chickpea flour (I used regular unbleached flour)
- Kosher salt and freshly ground black pepper
- 3 tablespoons (or more) olive oil, divided
- 1 cup plain whole yogurt (I used Greek yogurt)
- 1 cup spicy greens (such as baby mustard greens, watercress, or arugula) (I used baby spinach)
- 1 tablespoon fresh lemon juice
- Flaky sea salt (such as Maldon)
PREPARATION
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Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
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Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
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Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
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Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.
Note:
- The chickpea flour is what keeps the recipe gluten free although it only calls for 1/4 cup of flour anyway.
- I used the grating blade in my food processor to shred the carrots and it made the job quick and easy. Just cut the pieces “like” sizes and stack them up vertically. There will be a few odd sized pieces in the bowl, but you can just snack on them while you are making the pancakes!
(Printable recipe can be found in my recipe index under Side Dishes)