Potato pancakes with carrots

Recipe photo: Potato pancakes with carrots Everyone in our family loves dumplings, and we make them in different ways. Today we have a version with carrots.


Potatoes - 6 units (500-600 gr)

Carrots - 1 pc.

Onions - 1 pc.

Eggs - 2 pcs.

Flour - 3 tablespoons

Soda - 0,5 tsp.

Apple cider vinegar - 1 tbsp.

Ground black pepper - to taste

Salt - to taste

Vegetable oil - for fryin

Prepare the necessary products.

It is best to boil the beets in advance, then it will take very little time to prepare the pancakes.

Pour the beets in a pot of cold water and put on the stove. After boiling, reduce the heat to minimum and boil the beets until tender, for 50-70 minutes (depending on size). When ready, take the beets out of the broth and let them cool.

Put the cottage cheese in a bowl with salt. Stir the cottage cheese with a fork.

Add the eggs and milk.

Mix with a fork until smooth.

Peel and grate beet on a fine grater.

Peel and grate the apple, without touching the seeds. Drain the excess apple juice. Add the apple to the beet.

Combine the beet and apple with the egg-cheese mixture.

Stir to mix.

Stir in flour.

Mix until a homogeneous mass without lumps of flour.

Heat a frying pan with 2 tablespoons of vegetable oil. Spoon 1 tablespoon of the mixture into the hot oil to form pancakes. Fry the fritters on a medium heat for 2-3 minutes, until the surface becomes opaque.

Turn the pancakes over and fry for a couple more minutes.

Fry all the fritters in this way, adding oil as needed.

I got 20 fritters from the specified number of ingredients.

Serve ready beet fritters with cottage cheese and apple with a fever. Sour cream will be very good to these pancakes, so do not forget to put it on the table.

Bon appetit