Carrots provide an interesting variation to this traditional favourite. These pancakes are excellent as a crispy partner for roasted chicken, pork or fish. Serve with Dill Yogurt Sauce.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 12 (4-1/2 inch/11 cm) pancakes
|Ontario carrot, shredded||3 cups (750 mL)|
|Ontario potato, peeled and shredded||1 1/2 cups (375 mL)|
|Ontario onion, finely chopped||1/3 cup (75 mL)|
|Eggs, lightly beaten||4|
|All-purpose flour||1/3 cup (75 mL)|
|Chopped fresh parsley||2 Tbsp (25 mL)|
|Chopped fresh dill||1 Tbsp (15 mL)|
|Salt||1/2 tsp (2 mL)|
|Dill Yogurt Sauce:|
|Plain regular or low-fat yogurt||1 cup (250 mL)|
|Regular or light mayonnaise||1/4 cup (50 mL)|
|Chopped fresh dill||1 tsp (5 mL)|
|Lemon juice||1 tsp (5 mL)|
- In large bowl, combine carrot, potato, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste.
- Heat 1 Tbsp (15 mL) vegetable oil in large nonstick skillet over medium-high heat. Spoon about 2 Tbsp (25 mL) carrot mixture into pan; flatten slightly. Fry on both sides until golden brown; drain on paper towel. Keep warm in oven while preparing remainder, adding more oil as needed. Serve with Dill Yogurt Sauce.
- Dill Yogurt Sauce:
In small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.
© – Source: Foodland Ontario, 2009.