Carrots
4 servings
40 minutes
Carrot pancakes are tender and aromatic cottage cheese-carrot fritters rooted in Russian cuisine as a cozy homemade treat. Their soft, slightly sweet flavor with hints of buckwheat honey unfolds in harmony with the airy structure of the cottage cheese and delicate carrot base. The dish's history traces back to village traditions where housewives used simple yet nutritious ingredients. These pancakes are steamed, making them particularly light and healthy, while the finishing touch—sour cream and grated chocolate—adds richness to the taste. Perfect for breakfast or as a dessert, carrot pancakes evoke a sense of comfort and warmth reminiscent of old grandmother's kitchen recipes.
1
Wash, peel, and grate the carrot on a fine grater.
- Carrot: 1 piece
2
Mash the cottage cheese and mix it with grated carrot.
- Curd cheese (tvorog): 350 g
3
Add one egg at a time and mix everything well.
- Chicken egg: 2 pieces
4
Add honey
- Buckwheat honey: 2 tablespoons
5
Then add the flour. Knead the carrot-curd dough.
- Wheat flour: 1 glass
6
Make pancakes and roll them in semolina.
- Semolina: 50 g
7
Steam for 20 minutes.
8
Pour with sour cream and decorate with grated chocolate.
- Sour cream 20% fat: 200 g
- Dark chocolate: 50 g
