Carrot pancakes with mustard sauce

Ingredients

Water 6 cups

Carrots 2.5 cups

Flour 1/4 cup

Salt 1/4 tsp

Ground black pepper 1/4 tsp

Eggs 2

Milk 3 tbsp

Onion 2 tbsp

Parsley 2 tbsp

Vegetable oil

For the sauce:

Parsley 1 tbsp

Red wine vinegar 1 tbsp

Dijon mustard 1 tbsp

Green onion 1 tsp

Olive oil 1/4 cup

Bring 6 cups of water to a boil in a saucepan. Add the shredded carrots, cover, and cook for about 3 minutes. Drain the carrots in a colander and immediately plunge them into cold water to stop the cooking process. Drain the carrots again, let them drain, and then transfer them to a paper towel and squeeze out the excess liquid.

In a large bowl, combine the flour, salt, and pepper. In a small bowl, whisk the egg yolks and milk lightly. Fold this mixture into the flour mixture and mix well. Fold in the chopped parsley, onion, and cooked carrots.

In a small bowl, beat the egg whites on high speed until fluffy. Fold the whites into the batter and mix.

Pour oil into a large frying pan to a depth of about 0.5 cm. Heat over medium heat until hot. Pour about 1/3 cup of the batter into a glass and pour it around the edge of the pan. Repeat with the remaining batter. Fry the carrot pancakes until golden brown, about 2 minutes per side.

For the sauce, combine the parsley, vinegar, mustard, and green onions in a small bowl and mix well. Serve the carrot pancakes with the mustard sauce.

Enjoy!