Carrot pancakes
Instructions
Sift the flour, baking powder and sugar into a bowl.
Add salt and pepper, whole egg and milk.
Softened a little by little to achieve a homogeneous batter and smooth enough.
Let it sit for an hour.
Peel the carrots, wash, dry and cut ends.
Peel and Chop fine the onion.
Incorporated to the batter the carrots, onion, almonds and cumin.
Mix well.
Heat oil for frying at 170 degrees.
Beat the egg white until foamy, embed the preparation without flapping.
Check out the preparation with a spoon and let it drop into the hot oil in small quantities.
Simmer for five minutes, drain and serve.
Ingredients and dosing for 6 persons
- 200 g of carrots
- 1 onion
- 2 tablespoons of flaked almonds
- 1 teaspoon of cumin seeds
- 125 g of flour
- 1 egg
- 1 egg whites
- 20 cl of milk
- 1/2 teaspoon of baking powder
- Olive oil
- 1 pinch of sugar
- Salt
- Pepper