Pancakes with onions and carrots

Vegetable pancakes with a pleasant onion-carrot flavor! Such pancakes will definitely appeal to lovers of vegetables, in particular carrots and onions. It turns out that these vegetables can be eaten even as pastries. These pancakes with sour cream and fresh herbs are especially delicious. And if you serve such a dish to the table without warning the household about its contents, then the reviews and opinions about it, of course, will be different. And these pancakes will be tried and eaten even by children who cannot be fed with onions and carrots in their usual form.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Carrots

Onion

Chicken eggs

Wheat flour

Salt

to taste

Ground black pepper

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 3 g

Fats 30 % 6 g

Carbohydrates 55 % 11 g

98 kcal

GI: 64 / 0 / 36

Step-by-step cooking

Cooking time: 35 min

Step 1:
Prepare the ingredients. Carrots and onions are pretty juicy vegetables and give enough liquid, so, unlike ordinary pancakes, we don't need kefir for the dough for these pancakes.
Step 2:
Carrots are washed, cleaned and grated. If you want it to clearly not feel like large carrot chips in pancakes, then it is better to grate it on the smallest grater. You can do this with a food processor, which will speed up the process.
Step 3:
Peel the onion and finely chop it with a knife.
Step 4:
Put the cooked vegetables in a bowl, mix them.
Step 5:
Drive in one chicken egg. Add ground black pepper and salt to taste. Mix the mass so that the egg is evenly distributed over the vegetables.
Step 6:
Add the sifted flour to the egg-vegetable mixture. A couple of tablespoons of flour is enough, but you need to focus on the consistency of the dough, because different manufacturers have different quality and density of flour. It may take a little more or a little less flour. The dough should be thick enough, the liquid should not settle in the bowl.
Step 7:
Heat vegetable oil in a frying pan. And with a tablespoon we spread the vegetable dough into the pan. One tablespoon of mass is enough for one pancake, you do not need to make them thick so that they are well baked, and the vegetables do not remain raw. With a spoon, carefully adjust the edges of the pancakes, giving them a beautiful round shape. Fry on one side for about 10 minutes.
Step 8:
When the pancakes turn white on top and turn ruddy on the bottom, turn them over and fry them until ruddy on the other side. We remove the finished pancakes and serve them to the table. They are delicious both hot and cold, especially with sour cream and fresh parsley. Bon appetit!