Sweet Potato and Carrot Fritters
4 servings
20 minutes
Sweet potato and carrot pancakes are a delicate blend of sweet potato and juicy carrot, seasoned with aromatic garlic and paprika. This signature recipe is inspired by culinary traditions, combining healthy ingredients with rich flavor. The pancakes are airy thanks to baking powder, while coconut milk adds a special creaminess. The crispy crust formed when frying in ghee makes them particularly appetizing. These pancakes pair perfectly with sauces, sour cream, or fresh herbs. They can be served as a standalone dish for breakfast or dinner and also used as a side for meat or fish. A great option for those wanting to try something unusual and healthy!
1
Peel the sweet potato and carrot, chop them finely, and blend in a blender.
- Sweet potato: 1 piece
- Carrot: 1 piece
2
Chop the garlic clove and add it to the blender with the vegetables. Add spices.
- Garlic: 1 clove
- Paprika: to taste
- Salt: to taste
3
Add an egg and pour in the milk. Whisk.
- Chicken egg: 1 piece
- Coconut milk: 200 ml
4
Pour the mass into a bowl, add flour and baking powder. Mix.
- Chickpea flour (gram flour): 5 tablespoon
- Baking powder (raising agent): 5 g
5
Fry each pancake on both sides until golden brown in oil over medium heat.
- Ghee (clarified butter): to taste
