Mini Potato-Carrot Pancakes with Festive Sour Cream
Makes 2 dozen
Time 40 min
Make these easy bites ahead, if you like. Once cooled, layer them between sheets of parchment paper in an airtight container then re-crisp on a lightly oiled baking sheet in a 400°F oven just before serving. There are three choices for flavoring the sour cream—spicy, savory or sweet and sour. Choose your favorite or reduce the amounts to make all three and offer a variety.
Special Diets:
Ingredients
- 1/2 cup light sour cream
- 1 small chipotle pepper in adobo sauce, finely chopped, OR 2 teaspoons Dijon mustard OR 2 tablespoons cranberry sauce
- 2 green onions, thinly sliced
- 1/2 small yellow onion, grated
- 2 large carrots (about 1/2 pound), grated
- 1 large Russet potato (about 3/4 pound), peeled, grated and squeezed to remove excess water
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons extra-virgin olive oil, divided
Method
In a small bowl combine sour cream with your flavoring choice: chipotle pepper, mustard or cranberry sauce. Cover and refrigerate.
In a large bowl, fold together onion, carrots, potatoes, egg, flour, salt and pepper until well combined.
Heat 3 tablespoons of the oil in a large skillet over medium heat.
Working in batches, form each pancake by dropping about 2 tablespoons of the potato mixture into the skillet.
Space pancakes about an inch apart, flatten and cook, flipping once, until deep golden brown and cooked through, 8 to 10 minutes total. (Add remaining 3 tablespoons oil to skillet halfway through.)
Transfer to a paper-towel lined baking sheet to drain briefly. Serve with a teaspoon of flavored sour cream on each.
Nutritional Info:
Per serving: 1 each, 60 calories (35 from fat), 4g total fat, 1g saturated fat, 10mg cholesterol, 125mg sodium, 4g carbohydrates (0g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1/2 cup light sour cream
- 1 small chipotle pepper in adobo sauce, finely chopped, OR 2 teaspoons Dijon mustard OR 2 tablespoons cranberry sauce
- 2 green onions, thinly sliced
- 1/2 small yellow onion, grated
- 2 large carrots (about 1/2 pound), grated
- 1 large Russet potato (about 3/4 pound), peeled, grated and squeezed to remove excess water
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons extra-virgin olive oil, divided