- 1 pound carrots (5 to 6 medium to large carrots), grated
- 1/2 onion, grated or minced
- 2 eggs
- 3 to 4 tablespoons flour
- Salt and pepper
- Oil, for frying
- Sour cream or plain yogurt, for serving
Mix carrots, onions and eggs. Add flour and mix well. Season with salt and pepper to taste. Heat oil in a skillet over medium-high heat. When the oil is hot, drop carrot batter into the skillet in heaping tablespoonfuls. Using your spoon or a spatula, flatten each patty and fix the shape if needed, making it round or oval.
Reduce heat to medium, cover, and let cook about 2 minutes, checking after 45 to 60 seconds to make sure the patties are not burning. When they are nicely browned, flip with a spatula or a fork, cover and cook another 1 to 2 minutes until the second side is browned. Repeat the process with the remaining batter. Drain the patties on paper towels to soak up excess oil. Serve warm, topped with sour cream or plain yogurt.