LibreRecipes

Carrot Pancakes with Salted Yogurt

Rating

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

4 large eggs, beaten to blend

1 pound carrots (about 8 medium), peeled, coarsely grated

1/3 cup chopped fresh cilantro

1/4 cup chickpea flour

Kosher salt, freshly ground pepper

3 tablespoons (or more) olive oil, divided

1 cup plain whole yogurt

1 cup spicy greens (such as baby mustard greens, watercress, or arugula)

1 tablespoon fresh lemon juice

Flaky sea salt (such as Maldon)

Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2" 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.
Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.