Sweet Potato-Flavored Carrot Pancakes
Surprising Sweet Potato Taste Carrot Pancakes: A Healthy and Delicious Recipe
Hello everyone, this is Seulbi! I heard that making carrot pancakes can surprisingly yield a taste reminiscent of roasted sweet potatoes, so I decided to try it, and I was truly astonished by the unbelievable flavor! I highly recommend you all try it at least once! The sweetness is so intense that even those who dislike carrots will fall in love with this dish. It’s perfect as a healthy snack for children, a delightful appetizer for drinks, or even as a crispy fried side dish to enjoy with tteokbokki. This versatile dish pairs wonderfully with just about anything!
Essential Ingredients- 2 medium carrots
- 3 to 3.5 Tbsp potato starch (or cornstarch)
- A little cooking oil (for frying)
Cooking Instructions
Step 1
First, using 2 medium carrots, you can make about 4 pancakes on a 24cm frying pan. Since they are cooked thinly, they are consumed quickly, so you might want to make a generous batch!
Step 2
Wash the carrots thoroughly. Then, use a knife or a mandoline slicer to cut them into thin, julienne strips. Cutting them as thinly and uniformly as possible is key to achieving the best texture and flavor.
Step 3
Now, we’ll coat the julienned carrots with potato starch. The exact amount of starch needed can vary slightly depending on the size and moisture content of the carrots. While the general recommendation is about 1 tablespoon of starch per carrot, I found that using a little more, around 3 to 3.5 tablespoons, helped the carrot strips stick together better and resulted in a crispier finish.
Step 4
Add the potato starch to the julienned carrots and mix them together gently with your hands. Ensure the starch evenly coats each strand of carrot. That’s almost all the preparation needed!
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is moderately hot, take handfuls of the coated carrot strips and place them in the pan, spreading them out thinly and evenly. Spreading them as thin and uniformly as possible will ensure they become wonderfully crispy.
Step 6
Once one side turns golden brown and starts to crisp up, carefully flip the pancake. Cook the other side until it’s also golden brown and crispy. Add a little more oil in between batches if needed to maintain that delightful crispiness.
Step 7
Voila! When you taste the finished carrot pancake, you’ll be amazed by the surprisingly sweet, roasted sweet potato-like flavor. The combination of the sweet, tender interior and the crispy exterior is truly wonderful, much like eating sweet potato sticks! Please give this delicious carrot pancake recipe a try!
