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

3/11/2017

2 Comments

 
Picture

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, crème fraîche, curry, and honey in a bowl. Serve curry sauce with pancakes.
2 Comments
carolyn
10/3/2017 12:28:19 pm

Hoping to try this recipe - but question if the curry sauce "yogurt" should read "creme fraiche" as per your ingredient list?

Reply
Ellen
10/5/2017 01:50:33 pm

Hi Carolyn,

You're correct, and thank you for bringing our attention to it. I've corrected the recipe. Happy cooking!

-Ellen

Reply



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  • Home
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    • Online Store >
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