Crispy carrot and potato pancakes

INGREDIENTS

• 2 potatoes
• 2 carrots
• 6 green onions
• 2 tbsp parsley
• ¼ cup skim milk
• 2 eggs
• 6 tbsp all-purpose flour
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 3 cups vegetable oil

TOOLS

• 1 peeler
• 1 grater
• 1 knife
• 2 bowls
• 1 mixing whisk
• 1 spatula
• 1 frying pan
• 1 paper towel
• 1 serving plate

Peel potatoes with a peeler.

Grate the potatoes with a grater.

Peel carrots with a peeler.

Grate the carrots with a grater.

Chop green onions and parsley.

Crack eggs in a bowl and whisk lightly.

Rinse grated potatoes with water.

Squeeze the potatoes until fully dried.

Combine skim milk, all-purpose flour, ground cumin, salt, black pepper, grated carrots, onions, parsley, and beaten eggs in a bowl with a whisk to get a mixture. This mixture should make 4 pancakes.

Heat vegetable oil in a frying pan. Add the mixture with a tablespoon into the frying pan and cook for 5 minutes to get semi-cooked pancakes.

Flip semi-cooked pancakes with a spatula.

Fry the pancakes for 5 more minutes until golden, then drain them on a paper towel.

Do the same with the remaining pancake batter. Then, turn off the heat.

Transfer pancakes to a serving platter.

It’s ready to be served !