March 31, 2018
Side Dishes, Vegetables, Carrot,
Onions, Potatoes , North American, Southern, Budget-Friendly, Kid Pleaser, Skillet, Vegetarian, Make it from scratch, Kosher Dairy more
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"The carrot adds some sweetness to this potato pancake. They can easily be heated up in a 325° on a baking sheet until warmed through."
Preheat the oven to 325°.
Place the carrot and potato on paper towels; squeeze until barely moist.
Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add the potato mixture; stir to combine.
Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Heap 3 tablespoons potato mixture into the pan to form a patty; flatten slightly. Repeat the procedure 5 times to form 6 patties. Reduce heat to medium low; cook 6 minutes on each side or until golden brown. Place pancakes on a baking sheet; keep warm in the oven.
Repeat the procedure twice with the remaining oil and potato mixture to yield 18 pancakes. Sprinkle with 1/4 teaspoon salt.
Combine the remaining 1/4 teaspoon salt, yogurt, curry, and honey in a bowl. Serve the curry sauce with the pancakes.
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