For Food Alcoholics: Carrot Pancakes With Tangy Salted Yogurt

For Food Alcoholics: Carrot Pancakes With Tangy Salted Yogurt

Are you a food alcoholic, the person who lives to eat and highlights the day by sharing the food, talking about food and experimenting with food? If yes, then here is a quick and easy recipe which you will love to make, eat and share with your friends and family.

This a delicious recipe of carrot pancakes with flavorsome salted yogurt that is wonderful for brunch, lunch or even a light dinner. It is completely packed with tempting flavor in it. The best part of this recipe is the combination of sweet tantalizing carrot pancakes and the natural tang yogurt sauce with a hint of fresh lemon juice.

Sounds Yummy…!!

Can’t wait let’s have a glance at the ingredients and the procedure to make the appetizing carrot pancakes with salted yogurt.

So here are the Ingredients you need:

For 4 SERVINGS

  • 4 large eggs, beaten to blend
  • 2 cups of peeled, coarsely grated carrots
  • ⅓ cup of chopped fresh cilantro
  • ¼ cup of chickpea flour
  • 1 cup of plain whole yogurt
  • 1 cup of spicy greens (such as baby mustard greens or arugula)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons (or more) of olive oil, divided
  • 1 tablespoon of fresh lemon juice

As the ingredients are now with you, it’s time to start preparing carrot pancakes with tangy salted yogurt:

First Step:

Take a large bowl break four eggs in it and beat them well, now add the two cups of coarsely grated carrots, ⅓ cup of fresh chopped cilantro, ¼ cup of chickpea flour and lastly add the season with kosher salt and freshly ground black pepper. Make sure you mix all the ingredients well with the help of a spoon and keep it aside.

Second step:

Take one of the best stone frying pans; put two tablespoons of olive oil or any other vegetable oil Which you use regularly. Keep to heat. Bring the large bowl of eggs and carrots mixture, scoop two cupfuls of carrot batter and put it on the skillet and spread it slowly. Make sure you keep the pancakes consistency to ½” of thickness so that it does not break while turning. Cook it for two to three minutes and then turn it to the other side for another two minutes. As the pancakes turn golden brown remove them from the skillet to a paper towel to drain the oil. Repeat the step to make more pancakes by adding more oil to the skillet as per your need.

Third Step:

As the carrot pancakes are getting ready, meanwhile you can prepare the seasoned yogurt dip for it. For this you need to take big bowl add 1 cup of plain whole yogurt, 1 tablespoon of lemon juice and kosher salt and pepper to taste.

Last and the Best Step:

Take a bowl put 1 cup of spicy greens (such as baby mustard greens or arugula), add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, season with kosher salt, pepper and toss it well. This crispy and peppery flavor salad helps to keep the dish from feeling too heavy.

Here comes the interesting part that is plating and presentation. For serving this place the carrot pancakes on the plate put on the tangy salted yogurt and some of the crunchy green salad on to, create the lip smacking appearance.

Now the time has come for the food alcoholics to gobble and take delight of healthy and delicious preparation of carrot pancakes with tangy salted yogurt.

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