Carrot pancakes with salted yogurt
3 servings
45 minutes
Carrot pancakes with salted yogurt are a wonderful combination of tenderness, freshness, and mild spiciness. This recipe is inspired by European cuisine, where the balance of flavors and textures is valued. Crispy carrot pancakes gain a rich aroma from cilantro and spices, while their airy structure resembles American pancakes. The salted yogurt as a sauce highlights the natural sweetness of the carrots, adding pleasant acidity and lightness. Arugula dressed with lemon juice and olive oil adds freshness to the dish, while sweet chili sauce adds spicy notes. An ideal choice for a light breakfast or an unusual appetizer. Each bite is a harmony of flavors where the sweetness of carrots combines with the saltiness of yogurt and the spiciness of spices, creating an unforgettable gastronomic impression.
1
Grate the carrot on a coarse grater.
- Carrot: 450 g
2
Whisk the eggs until smooth. Add flour and mix thoroughly to avoid lumps.
- Chicken egg: 4 pieces
- Chickpea flour: 40 g
3
Add carrot, finely chopped cilantro leaves, salt, and pepper. Mix well.
- Carrot: 450 g
- Coriander: 4 sprigs
- Salt: to taste
- Ground black pepper: to taste
4
Heat 2 tablespoons of vegetable oil in a pan. Use a tablespoon to place the batter in the pan, forming thick pancakes (like American pancakes). Fry the pancakes until a dark golden crust forms, about 3 minutes on each side. Transfer the finished pancakes to a paper towel folded in several layers to absorb excess oil.
- Vegetable oil: 30 ml
5
Prepare the sauce. Add salt and pepper to the yogurt.
- Yogurt: 150 g
- Salt: to taste
- Ground black pepper: to taste
6
Dress the arugula with lemon juice and olive oil. Add salt and pepper.
- Arugula: 150 g
- Lemon juice: to taste
- Olive oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
7
Serve pancakes with yogurt, arugula salad, drizzled with sweet chili sauce.
- Yogurt: 150 g
- Arugula: 150 g
- Sweet chili sauce: to taste