Carrot pancakes

Delicious and healthy breakfast of the simplest products! Carrot pancakes are easy and quick to cook, they turn out ruddy, beautiful and very tasty. Products for such pancakes can be found in any refrigerator, they are affordable and not expensive. In addition, this is a great way to feed children with healthy carrots!

Maria

The author of the recipe

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Composition / ingredients

Servings:

Carrots

200

Flour

Eggs

Sugar

Baking powder

0.2

Vegetable oil (for frying)

Salt (pinch)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 5 g

Fats 38 % 12 g

Carbohydrates 47 % 15 g

183 kcal

GI: 27 / 0 / 73

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make carrot pancakes? Prepare the products. Wash and peel the carrots well. Wash the egg and wipe it with a paper towel.
Step 2:
Grate the peeled carrots on a medium grater. I do not advise rubbing it on a large one — the carrots will not have time to fry and will remain crispy.
Step 3:
Break the egg into a bowl, add sugar to it. Beat the egg with sugar with a mixer into a thick foam.
Step 4:
Sift flour with salt and baking powder, then add it to the egg mixture.
Step 5:
Mix the dough with a whisk. It should turn out to be of medium density, like low-fat sour cream.
Step 6:
Pour grated carrots into the dough and mix the mass until smooth. It is more convenient to do this with a spoon, not a whisk. If you see that the dough turns out to be too thick, add a tablespoon of sour cream to it.
Step 7:
Heat vegetable oil in a frying pan over medium heat. Spread the carrot dough with a spoon, forming pancakes. Fry them like regular pancakes, until golden brown on both sides. Put the finished pancakes on a plate with a paper towel to absorb excess fat. Serve the pancakes hot, they are best combined with honey and sour cream. Enjoy your meal!

Root vegetables are best washed with a brush or a hard sponge under running water.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.