The Savory Carrot and Feta Pancakes are simple and quick, and you can make them gluten-free using oatmeal flour or cornstarch. It’s an easy recipe that can save your dinner or lunch during busy days with an almost empty fridge. We often make them with grated smoked provola on top, which melts from the heat of the Savory Carrot and Feta Pancakes without needing to turn on the oven.
Of course, instead of cooking them in a pan or on a grill, you can bake them in the oven. Just arrange them on a baking tray covered with wet and squeezed parchment paper, bake for 10 minutes on one side, then flip them with a spatula, cover with grated provola, and continue baking for another 10 minutes. However, I find that making them in a pan is very practical. If, like us, you crave a vegetarian sandwich once the Carrot Pancakes are ready, try filling a sandwich with arugula, tomato slices, and maybe even a slice of buffalo mozzarella, and you’ll see how tasty they are.
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YOU’LL BE AMAZED. Below, I’ll leave you with more ideas for Vegetarian Pancakes and Burgers to try, and then we’ll go right under the picture, as always, to discover how to make the Savory Carrot and Feta Pancakes!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Carrot and Feta Pancakes
The ingredient quantities for Savory Carrot and Feta Pancakes are intended as a second course accompanied by a side dish and after eating a first course. If you plan to prepare only the pancakes, double the quantities.
- 2 carrots (medium)
- 2 eggs (small)
- 1/2 cup all-purpose flour (or oat flour or cornstarch)
- 2 pinches salt
- 1 tsp thyme
- 2.5 oz feta (Greek)
- to taste smoked provola
- to taste extra virgin olive oil (for greasing the pan)
Tools
- 1 Grater
- 1 Frying Pan non-stick
- 1 Bowl
Preparation of Savory Carrot and Feta Pancakes
If you don’t like the texture of carrot pieces, you can blend them with the other ingredients to achieve an almost smooth and compact batter.
In a large bowl, grate the carrots after peeling and trimming them, adjusting to taste with small or large holes.
Add the eggs, crumbled feta, flour, season with salt and thyme (you can also use oregano), and mix with a fork.
Blend well. If it turns out too liquid, add another tablespoon of flour.
If too thick, you can add a drizzle of extra virgin olive oil. Lemon juice also works well.
Brush a pan with oil and take a portion of batter with a spoon, flattening it with the back of the spoon to form round pancake shapes.
Cook 5 minutes on high heat, flip with a spatula, and sprinkle the top with provola (or another melting cheese).
Cover with a lid, lower the heat, and continue cooking for another 4 or 5 minutes.
Once cooked, sprinkle with more dried thyme or your preferred spice, plate, and serve.
How to Store Savory Carrot and Feta Pancakes
You can store them in the fridge, well-closed in an airtight container for 2 days. They are delicious even at room temperature.
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FAQ
Can I replace Greek Feta?
Yes, you can replace Greek feta with grated Parmesan or another non-melting aged cheese.
How can I serve them?
You can serve them with a fresh arugula salad dressed with oil and lemon or with boiled potatoes seasoned with parsley.
