Might of been from my German grandmother who would make potato pancakes and would smother them with apple sauce. No matter what I still can't make a potato pancake like she did.
This is my own recipe so no links.
3 large carrots (around 3 cups)
1 small potato ( 1/2 cup- if you like potatoes add more)*
1/4 cup red onion
green onion
2 eggs
1/4 cup flour
2-3 tsp. chili- garlic sauce( Brand Tuong ot toi Vietnam- jar has roster on it)
Toss the carrots and potato in a food processor. You could grade the carrots and potato but I like a finer consistency.
When they were the consistency I wanted I added them to a large bowl.
Add the onion to the food processor and pulse. I made sure it was the same consistency as the carrot and potato.
Beat the 2 eggs in a separate bowl and add to the carrot, potato and onion. Sprinkle in the flour and add the chili-garlic sauce to taste. Cut up the green onion adding as much or as little as you like.
Use a medium pan and fry them in olive oil. I heat the olive oil and usually add a tsp. of butter to the pan.
When you see the edges of the fritter are done flip and fry for 2-3 minutes.
Drain on a paper towel.
I made a Jalapeno Relish which I topped a few of the fritters - very, very good!
* I added the potato because I had two left and needed to be used asap. I only got 1/2 cup and had to toss the rest.
They look delicious, Linda. I've only made vegetable pancakes a few times. I know I love the cauliflower ones you made and I have a zucchini one that we enjoy. For some reason I never think of making them.
ReplyDeleteTime for that to change! :)
Thanks for sharing your creation-what a great idea sing both carrot and potato.
Carol
Linda we had potato ones this morning. I couldn't eat them.I showed Larry this. I'm sure he won't be using his mashed potato left overs again. I am printing this as I type this.
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