I'm eating some beet & carrot pancakes right now. They are like potato pancakes, but with...well...you know.
Damn, they're good! Does anybody know how to cook potato pancakes, though? Mine always come out greasy-soggy and/or charred. I'd like them to be crisp and browned.
3 comments:
mmmm....potato pancakes! http://smittenkitchen.com/2008/12/potato-pancakes-even-better/
Sounds yummy. Would ask for the recipe but I can't keep up with recipes right now and I don't have beets in the fridge.
Thanks, Anonymous! Pam, I'll post it anyway so 5 years from now when you have time (?!) and a bucket of beets lying around you can try them:
Bon Appétit | March 1998 An interesting side dish or meatless entrée.
Makes 8 servings.
1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
sour cream (opt)
applesauce (opt)
Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
Serve pancakes with sour cream and apple sauce.
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