Crispy Carrot & Potato Pancakes with Creamy Curry Sauce - Crème Fraîche for Breakfast - Day 26 of 30 #CremeFast

Potato & Carrot Pancakes w/  Curry Sauce | 
​adapted from Cooking Light (2015) via myrecipes.com

Ingredients:

• 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 crème fraîche
• 1/2 teaspoon curry powder
• 2 teaspoons honey

Instructions:

• 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.