With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)
Adapted from Everything I Want To Eat: Sqirl and the New California Cooking. Copyright ©2016 by Jessica Koslow. Published by Abrams Books.
Recipe information
Yield
4 Servings
Ingredients
4
1
⅓
¼
3
1
1
1
Need to make a substitution?
Preparation
Step 1
Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
Step 2
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” 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.
Step 3
Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
Step 4
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.