Fall & Winter Recipes, Make Food & Eat
Comment 1

Potato Carrot Pancakes

What You’ll Need:

  • 2 pounds russet potatoes
  • 2 pounds sweet potatoes
  • 3 carrots
  • 1 large peeled onion
  • 1/2 tablespoon salt
  • 1/2 tablespoon coriander
  • 1 teaspoon cinnamon
  • 1 tablespoon cracked black pepper
  • 1 cup gluten free rice flour (can also use coconut flour, almond flour too sticky)
  • 3-4 beaten eggs
  • Bottle olive oil on hand for cooking
  • 1 container sour cream (optional)
Misc:
  • 1 large skillet or cast iron pan
  • 1 large colander
  • 1 large bowl
  • 1 spatula
  • 1 baking sheet (optional, see below)
  • 3-5 sheets of paper towel
Putting It All Together:
  1. Thoroughly scrub potatoes and carrots, leaving skin on.
  2. Grate potatoes and carrots into a large colander.
  3. Add chopped onion to potatoes and carrots.
  4. In large bowl add flour, salt, coriander, cinnamon and pepper to potatoes and carrots ย andย stir ingredients.
  5. Mix potatoes and carrots to dry ingredients and stir.
  6. Add 1/4 inch of olive oil to your skillet and place on medium heat.
  7. Mix eggs into other ingredients well.
  8. Roll several handfuls of your mixture into the size of golf balls. We like to roll the pancakes into balls then drop several into the frying pan. Easier to flatten with the spatula.
  9. When pancakes appear golden on one side flip to the other. Note that other side will cook fairly quickly.
  10. If you’re not ready to serve within several minutes, place cooked pancakes on your baking sheet and place in oven on 250 degrees while waiting for the others to finish.
  11. Once you’re ready to serve, place pancakes on top of paper towel to remove excess oil and serve!
  12. Doll up pancakes with sour cream for a little extra treat.
Tip: For a real indulgence, top potato pancakes with fluffy poached eggs dusted in coriander.
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This entry was posted in: Fall & Winter Recipes, Make Food & Eat

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C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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