Ingredients
Scale
- 2 medium potatoes, peeled
- 2 medium carrots, peeled
- 1 small onion, grated
- 2 eggs
- 1/2 cup flour
- Salt to taste
- Pepper to taste
- 1 tsp paprika (optional)
- Chopped fresh parsley (optional)
- 1 tbsp cornmeal (optional)
- Neutral oil for frying
Instructions
- Grate the potatoes and carrots into a big bowl.
- Squeeze out as much liquid as possible using clean hands or a tea towel.
- Toss the squeezed shreds with the onion, eggs, flour, salt, pepper, and any additional flavorings.
- Heat oil in a skillet over medium heat until hot.
- Spoon small piles of the mixture into the skillet and flatten slightly.
- Fry for about 3 minutes per side until crispy and golden.
- Drain on paper towels and serve hot.
Notes
For vegan option, replace eggs with a flaxseed mix or chickpea flour. Ensure to wring out moisture for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg