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| Peel |
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| Trim |
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| Shower |
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| Dry |
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| Coarsely grate using a hand held grater |
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| OR much faster, use the grating disk on your food processor |
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| Crack 4 eggs into a bowl and beat lightly with a fork |
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| Add carrots, fresh herbs & chick pea flour plus kosher salt, pepper & spices |
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| Mix |
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| Heat olive oil over medium high heat and drop 1/4 cupfuls of carrot batter into pan, flattening gently |
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| Fry until golden brown and then flip |
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| Drain on layered paper towels and sprinkle with a bit of kosher salt & cayenne while hot |
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| Eat as you go |
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| Serve with a light and lemony arugula salad or any of your favorite greens or fresh herbs |
Carrot pancakes! Easy, delicious, nutritious and just happen to be gluten-free for those of you curbing your gluten intake. I think I will be trying these with everything from cabbage to zucchini and I will be playing around with the spices the whole time. They’re kind of like potato pancakes and very delicious alongside some lemony greens. The chick pea flour adds a hint of falafel-ness (I know it's not a word) and makes me want to go Middle Eastern with the spices. Use this recipe as another KPK springboard and leap off with your own twists. This lovely recipe comes from Bon Appetit’. They suggest serving these little gems with salted yogurt. I’m sure that would be delicious. P.S. If you make them in advance, just reheat in a 350 degree oven for about 5-10 minutes to warm through.
Carrot Pancakes
1 lb. of carrots
4 eggs
1/3 cup of fresh cilantro or Italian parsley (handful)
1/4 cup of chick pea (garbanzo) flour
kosher salt & pepper to taste
freshly ground cumin, coriander & cayenne or any combination of your favorite spices
Olive oil, for frying
Follow the step-by-step KPK pictorial above and enjoy. The recipe makes 8 pancakes. Mark and I each ate 4.
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Oh, btw, real men eat CARROT PANCAKES
(not just quiche)! LOL |
If you would like to read about
the vast nutritional benefits
of carrots,
click here.
Make sure your summer includes an abundance of colorful foods!
LOVE,
Katie
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