CARROT PANCAKES WITH SALTED YOGURT

Carrot Pancakes with Salted Yogurt image

Provided by Jessica Koslow

Yield 4 servings

Number Of Ingredients 10

4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
1/3 cup chopped fresh cilantro
1/4 cup chickpea flour
Kosher salt, freshly ground pepper
3 tablespoons (or more) olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)

Steps:

Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2" 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 tablespoon oil; season with kosher salt and pepper.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.