Wednesday, December 16, 2015

Carrot Pancakes with Salted Yogurt

These pancakes are similar to latkes and gluten free.  The pancakes & salad make an interesting breakfast but would also be good for lunch or supper. The other good thing about them is they use a lot of carrots.  If you belong to a CSA farm you probably get a lot of carrots in your fall boxes. The chickpea flour or garbanzo bean flour is available from Bob's Red Mill.  It is also available in Indian grocery stores where it is called besan or gram flour.  

4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
⅓ cup chopped fresh cilantro
1/2 cup chickpea flour
Kosher salt and freshly ground black pepper
1/4 cup sliced green onions (optional)
1 teaspoon curry powder (optional)
3 tablespoons (or more) sunflower or olive oil, divided
1 cup plain yogurt, Greek yogurt works well
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, green onions and chickpea flour in a large bowl (mixture will be loose); season with kosher salt, pepper and curry powder if using.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” 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 Tbsp. oil; season with kosher salt and pepper.
  • Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.