Carrot and Potato Fritter
Crispy, golden, and packed with flavor, these homemade Potato and Carrot Pancakes are a deliciously simple way to enjoy root vegetables. Grated potatoes and carrots are combined with fresh cilantro, lightly salted, and mixed with flour for the perfect texture. Pan-fried to a satisfying crunch, these savory pancakes are a delightful blend of sweet carrots and earthy potatoes, enhanced by the bright freshness of cilantro. Easy to make and even easier to love, they’re perfect as a side dish or a light meal. The key is squeezing out excess moisture for maximum crispiness, then frying them low and slow until golden perfection. Serve hot for a comforting, veggie-packed treat that’s sure to become a favorite!
15 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
potatoes🥩
carrotsThe aromatics
🧅
flour🧅
cilantroInstructions
1. Step 1
Peel the potatoes.
2. Step 2
Wash the potatoes and carrots, then cut them into shreds separately.
3. Step 3
Put the potato shreds and carrot shreds into a large bowl, add 1 tablespoon of salt, and squeeze out the water from the potato shreds by hand until they become soft.
4. Step 4
Wash the potato and carrot shreds, drain the water, and put them into a bowl with chopped cilantro.
5. Step 5
Add 1 tablespoon of flour and mix all the ingredients evenly with chopsticks.
6. Step 6
Heat a pan, divide the mixture into three portions, and pan-fry over low heat until golden brown.
7. Step 7
Flip and continue to pan-fry over low heat until golden brown, flipping the potato pancakes several times to prevent burning.
8. Step 8
Done, and it’s ready to be served.
9. Step 9
Take a close look:
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