Ingredients for Cooking Carrot Pancakes
- Wheat flour 400 grams
- Chicken egg 1 piece
- Salt 1 teaspoon
- Carrots 2 pieces (raw)
- Parsley 1 bunch
- Sunflower oil for frying
- Feta cheese for toppings
- Sparkling water 400 milliliters
- Main ingredients Carrot, Flour
- Serving 4 servings
Frying pan, deep plate, spatula, grater, vegetable peeling knife, mixer, serving plate.
Cooking carrot pancakes:
Step 1: Prepare the dough for pancakes.
Put the flour in a deep plate, add the egg, pour in the soda water, salt and mix everything with a mixer until smooth. In this case, it is better to take water at room temperature, like an egg. Make sure there are no flour lumps in your dough.
Peel the carrots, rinse with cool water and grate. Rinse parsley greens (be sure to cut it from the stems) and chop with a knife.
Add carrots and parsley to the pancake dough.
Mix thoroughly again.
Step 2: Fry the carrot pancakes.
Heat a little vegetable oil in a pan, pour about 1 ladle of dough and, tilting the pan from side to side, spread the mass in a thin layer. Return everything to the stove and sauté over medium heat until golden brown on both sides. Then put the finished pancake to the side and immediately begin to fry the next one. Add more vegetable oil if necessary.
Step 3: We stuff carrot pancakes.
You can serve carrot pancakes hot, you can after they cool. I propose to stuff them with feta cheese and roll into a tube, and then serve as the main course.
Step 4: Serve the carrot pancakes.
Carrot pancakes are a very convenient dish. Easy to prepare, served with anything and very tasty, besides they look bright and beautiful. Stuff them with chicken, cheese or fresh vegetables to make the dish even more original and interesting. You can also cut pancakes into thin strips, like noodles, and throw in chicken soup, try this option!
Enjoy your meal!
- You can also try to add grated zucchini to the pancake dough instead of carrots. Tasty, healthy and springy.
- For color in carrot pancakes, you can add a little turmeric.