Enjoy golden brown carrot and potato pancakes today

As a vegan chef, I’m always looking for new and exciting ways to incorporate vegetables into my meals. That’s why I’m excited to share with you my recipe for crispy carrot and potato pancakes. These pancakes are not only vegetarian but also easy to make and absolutely delicious.

Carrots and potatoes are a perfect match in this recipe. They add a wonderful sweetness and earthy flavor that pairs well with the subtle spice of ground cumin. The combination of grated carrots and potatoes also creates a lovely texture that’s both crispy and tender at the same time.

Whether you’re looking for a side dish for your main meal or an easy snack, these carrot potato pancakes are a must-try. Not only will they impress your friends and family, but they are also healthy and can be made gluten-free by swapping the flour for a gluten-free alternative.

So grab some fresh parsley, green onions, carrots, and potatoes, because we’re about to make some delicious vegan potato fritters that are sure to become a family favorite!

Why You’ll Love This Recipe

Crispy Carrot and Potato Pancakes (Vegetarian)
Crispy Carrot and Potato Pancakes (Vegetarian)

If you’re someone who enjoys healthy, delicious vegetarian food that is easy to prepare and packed with flavor, then you are going to love this recipe for crispy carrot and potato pancakes. This recipe is the perfect blend of nutritious and flavorful ingredients, which will make your taste buds sing with happiness.

The carrots and potatoes used in this recipe are finely grated, which adds a lovely crunchy texture to each bite. Plus, the addition of green onions and fresh parsley provides a great depth of flavor that is fresh and satisfying. With subtle hints of ground cumin and salt and pepper, these pancakes are savory yet not overwhelming to the palate.

What’s great about this dish is that it can be modified to suit any dietary requirements – it’s both vegetarian and vegan friendly – offering endless possibilities for substitutions or adaptations. Plus, using skim milk instead of whole milk means that you can indulge without the guilt of consuming high amounts of fat or calories.

With a skillet medium heat and about 2 tablespoons vegetable oil to fry up these cakes to crispy perfection – trust me! – these crispy carrot and potato pancakes are easy peasy to create. They’ll look stunning stacked on your plate by their golden brown color while simultaneously tasting like heaven.

So whether you’re looking for a recipe for brunch, lunch, or dinner that will satisfy both your taste buds and your stomach’s desires, this dish will have you fighting off other family members clamoring at the table – it’s just that good.

Ingredient List

 These pancakes are so crispy and golden-brown, you'll want to make them every day!
These pancakes are so crispy and golden-brown, you’ll want to make them every day!

Before we dive into the recipe, let’s take a look at the ingredients that you’ll need to make these crispy carrot and potato pancakes:

For the Pancakes:

  • 2 large potatoes, roughly grated (3-4 lb finely grated)
  • 2 large carrots, finely grated (2 lb finely grated)
  • 6 green onions, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 medium onion, grated
  • ½ tsp ground cumin
  • 1 tsp baking powder
  • salt and pepper to taste
  • 4 cup flour or rice flour for gluten-free option
  • 2 eggs
  • 1/4 cup skim milk

For Cooking:

  • vegetable oil

These are all common, easy-to-find ingredients that you might already have in your kitchen.

The Recipe How-To

 Who knew veggies could be so tasty and fun? These crispy pancakes are a game-changer!
Who knew veggies could be so tasty and fun? These crispy pancakes are a game-changer!

Here’s how you can make this crispy carrot and potato pancakes recipe:

Step 1: Prepare the ingredients

To start, you’ll need to prepare your ingredients. Peel and finely grate 2 large carrots and 2 large potatoes. Finely chop 6 green onions, and 2 tablespoons of fresh parsley. Set aside.

Step 2: Mix the batter

In a mixing bowl, whisk together 2 eggs, 1/4 cup of skim milk, and 2 tablespoons of vegetable oil. In another bowl, combine 1/2 lb of flour, 1/2 tsp of salt, 1/4 tsp of ground cumin, and 1 tsp of baking powder. Add the dry ingredients to the wet ingredients mixture and stir until everything is well combined.

Step 3: Add your vegetables to the mix

Add your prepared grated carrots and finely chopped onions to the batter mix. Combine thoroughly. At this stage, if you would like to add other vegetables such as zucchini or parsnip carrot to make carrot zucchini fritters or add sweet potato to replace some of the regular potatoes for healthier alternatives then go for it!

Step 4: Fry up your pancakes

Heat up a skillet at medium-high heat and add the vegetable oil (around 4-5 tablespoons). Once hot, spoon about an eighth on your pancake mixture onto the skillet for each pancake, about a quarter cup each.

Flatten them out with spatula into roughly uniform size pancake shapes each one to about half a centimeter thick. Cook them for three to four minutes on each side or until they become golden brown.

Cook them in batches as necessary, you can keep them warm in a low oven heated around hundred C/F until everything is cooked.

Serve it hot with sour cream, rice or maybe leftover mashed potato for a perfect side dish that is hearty enough for lunch or dinner!

Substitutions and Variations

 Get ready for a delicious and nutritious breakfast that will satisfy your cravings.
Get ready for a delicious and nutritious breakfast that will satisfy your cravings.

Are you looking to change up this recipe a bit or adjust it to fit your dietary needs? Here are some recommendations for substitutions and variations:

– Gluten-free: Replace the all-purpose flour with an alternative gluten-free flour like rice flour or buckwheat flour.

– Vegan: Swap the eggs for a vegan egg replacer, such as aquafaba or flax eggs. You can also replace the skim milk with a plant-based milk like almond or soy milk. Use vegetable oil instead of butter and omit the sour cream in the serving suggestions.

– Leftover Mashed Potato: If you have leftover mashed potatoes, skip the step of cooking the potatoes and simply mix them with the other ingredients. Adjust the flour amount accordingly to get a good fritter batter consistency.

– Swap Vegetables: Try replacing some of the carrots and potatoes with other similar vegetables like parsnips, sweet potato or zucchini for a different twist.

– Spice Up the Seasoning: Add more flavors to your fritters by spicing up your seasoning. Try adding paprika, garlic powder or chili flakes to give them a spicy kick. For a Mediterranean feel add dried oregano, thyme or rosemary.

– Change the herbs: Parsley is not your only option. Swap it out with cilantro, dill or chives for different flavors.

Mix things up and use what you already have on hand. With these substitution ideas, there’s no need to make another trip to the grocery store!

Serving and Pairing

 Breakfast, lunch or dinner, these pancakes are perfect for any meal!
Breakfast, lunch or dinner, these pancakes are perfect for any meal!

When it comes to serving and pairing these crispy carrot and potato pancakes, the possibilities are endless. These savory pancakes make a delicious side dish that pairs well with many different main courses.

One classic pairing is with roasted or grilled meats like chicken, beef, or pork. The crispy texture of the pancakes complements the juicy tenderness of the meat perfectly. You can also try pairing them with a hearty vegetable stew or soup for a vegetarian meal.

Another option is to serve these pancakes as an appetizer or snack. Top them with a dollop of sour cream and some chopped chives or fresh parsley for extra flavor and presentation.

For a complete meal, you could enjoy these pancakes alongside a refreshing salad made with mixed greens, sliced tomatoes, cucumbers, and feta cheese. The freshness of the salad balances out the savory flavors of the pancakes.

And finally, don’t forget about brunch! These carrot and potato pancakes would be a perfect addition to your next brunch menu. Serve them with scrambled eggs, crispy bacon, and some fresh fruit for a satisfying and healthy meal.

Regardless of how you serve them, these Crispy Carrot and Potato Pancakes will always be the star of the show!

Make-Ahead, Storing and Reheating

 Sprinkle some chopped chives on top of these pancakes for an extra kick of flavor.
Sprinkle some chopped chives on top of these pancakes for an extra kick of flavor.

I know how important meal prep can be, and these crispy carrot and potato pancakes are great for making ahead of time too. To prepare them in advance, you can cook the pancakes and keep them in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-7 minutes or until crispy again. If you prefer to use a microwave, you can reheat the pancakes on high heat for about 30-45 seconds.

If you have any leftovers, don’t worry! You can still enjoy the delicious taste of these carrot and potato pancakes. They will keep well in the refrigerator for up to 3 days or can be stored in an airtight container in the freezer for up to a month.

When it’s time to reheat them from the fridge, simply pop them back into the oven or microwave as mentioned earlier. If reheating from frozen, let them come to room temperature before reheating. Reheat in the oven at 350°F (175°C) for around 10 -12 minutes or until heated through.

One trick that I like to use is to layer parchment paper between each pancake before storing them in the container. It helps keep them fresh and prevents sticking together.

This recipe is versatile, so feel free to make a large batch or a small portion depending on your needs. And if by any chance you have leftover mashed potatoes, you can also use them to make these tasty pancakes too. As always, they will come out just as delicious!

Tips for Perfect Results

 Make sure to use a non-stick pan for the crispiest pancakes ever!
Make sure to use a non-stick pan for the crispiest pancakes ever!

As a vegan chef, I always aim for the perfect result when it comes to presenting my food. The crispy carrot and potato pancakes are no exception. Here are some tips and tricks to achieve that golden and crispy exterior and fluffy interior that we always crave for in our potato pancakes.

Firstly, ensure you use the right flour. The flour you choose will play a significant role in determining the texture of your pancake. For this recipe, all-purpose flour is best. It has the right consistency to hold the ingredients together while making your pancakes light and airy.

Next, don’t be afraid to add seasonings such as ground cumin, fresh parsley or green onions. They add an additional depth of flavor to our crispy carrot and potato pancakes, which makes them more enjoyable.

It’s important not to forget the critical step of squeezing out excess moisture from the grated carrots and potatoes after leaving them to sit in salt for a few minutes. This step ensures that your pancake will have a crispy finish instead of turning soggy.

Moreover, adding baking powder or sour cream can also give your pancakes the extra fluffy texture that will make you want more.

When cooking your carrot potato pancakes, make sure to heat up enough vegetable oil in the skillet over medium heat before adding the mixture pan-frying. If you do not heat up oil properly, this can lead to a greasy residue on your pancake’s exterior.

Finally, if you want an equally delicious variation of the recipe, try substituting zucchini for carrot or adding parsnips, sweet potatoes or leftover mashed potatoes into the mix before frying. You can also make them gluten-free by using bread crumbs or other gluten-free flours.

In conclusion, following these tips and tricks will enable you to perfect your crispy carrot and potato pancake recipe every time. So go ahead and experiment with what works best for you!

Bottom Line

In conclusion, vegans and vegetarians looking for a quick and easy breakfast or side dish must try the Crispy Carrot and Potato Pancakes recipe. This recipe is packed with flavor and requires few ingredients, making it perfect for those who lead busy lifestyles but still want to enjoy a nutritious meal. With its crispy exterior and soft center, these pancakes are likely to become a family favorite.

Moreover, this recipe offers various substitution options to accommodate different dietary restrictions. For instance, you can replace dairy products with plant-based alternatives such as soy milk or vegan sour cream to make the recipe vegan-friendly. Additionally, you can replace flour with alternative options such as rice flour to make it gluten-free.

Lastly, this dish is perfect for both novice and seasoned cooks alike, thanks to the ease of preparation and the various serving and pairing options. Whether it’s served with scrambled tofu, avocado toast or a side salad, you are sure to impress your taste buds.

In conclusion, if you’re looking for a healthy and delicious pancake recipe that’s easy to prepare, I highly recommend trying out this Crispy Carrot and Potato Pancakes recipe. Get creative with your toppings and sides, experiment with different substitutions, and enjoy a meal that’s both satisfying for your hunger pangs and nourishing to your body!

Crispy Carrot and Potato Pancakes (Vegetarian)

Crispy Carrot and Potato Pancakes (Vegetarian) Recipe

This easy-to-fix & appealing recipe is from the main-course vegetarian section of the *Best Ever Slimmers Recipes* cookbook of the Australian Womens Weekly cookbook series. IMO it also works as breakfast or brunch fare served w/fruit or as an excellent side-dish to combine the veggie & potato parts of a meal. I made them as a side-dish to leg of lamb & the yield was exactly as stated. We tasted them plain, buttered & w/a dollop of sour cream - all excellent! For an extra *carrot kick* , try pairing them w/my Recipe #245728. *Enjoy* !
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Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Vegetarian
Servings 12 Pancakes
Calories 251.4 kcal


  • 2 large potatoes (roughly 3/4 lb, finely grated)
  • 2 large carrots (finely grated)
  • 6 green onions (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1/4 cup skim milk
  • 2 eggs (lightly beaten)
  • 6 tablespoons flour
  • 1 teaspoon ground cumin
  • salt and pepper (to taste)


  • Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
  • Combine all ingredients, add salt & pepper as desired & mix well.
  • Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
  • NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.

Add Your Own Notes


Serving: 297gCalories: 251.4kcalCarbohydrates: 47.7gProtein: 9.6gFat: 3gSaturated Fat: 0.9gCholesterol: 93.3mgSodium: 86.3mgFiber: 6.1gSugar: 3.8g
Keyword < 60 Mins, Beginner Cook, Brunch, Easy, Healthy, Inexpensive, Potato, Vegetable
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