A friend served these at a cocktail party and they were the first to go among several serving dishes of delicious appetizers.
They are pretty easy to make (the shredding is easier if you have a food processor with a shredding blade) and can be made ahead of time. You can shred the carrots one day, make the batter and the sauce the second day, and cook them the third day.
Your guests will want the recipe, for sure.
Carrot and Ginger “Pancake” Appetizers
3 cups shredded raw carrots (about 5-6 large carrots, depending upon size)
2 eggs, lightly beaten
1 cup flour
3 inch piece of fresh ginger, shredded or minced fine
3-4 scallions, sliced thin, reserve some of the green slices for sauce
Mix all ingredients, except oil, together well. You can cover and refrigerate the batter and cook it the next day, if desired. When ready to cook, heat a small amount of vegetable oil in a large, non-stick skillet. Form batter into bite-size pancakes (two spoons work well for this) and cook about five minutes per side on medium heat until lightly browned. Drain on paper towels.
Serve warm or at room temperature with this sauce:
Sauce: Mix equal parts of sour cream and mayonnaise with about 1 tsp. each of fresh orange, lemon, and lime juice. Mix the above ingredients and garnish with green scallions.
Makes 24 appetizer-size pancakes.
The recipe can easily be doubled.