BEET AND CARROT PANCAKES

Beet and Carrot Pancakes image

Categories Vegetable Side Fry Hanukkah Vegetarian Lunch Beet Carrot Fall Winter Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream

Steps:

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
Serve pancakes with sour cream.

*** Explore more Beet And Carrot Pancakes Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #main-dish #eggs-dairy #vegetables #american #easy #european #beginner-cook #dinner-party #fall #kosher #vegetarian #eggs #stove-top #dietary #seasonal #carrots #onions #brunch #equipment #3-steps-or-less