First things today I have to wish my beautiful, wonderful friend Cassie a happy 25th birthday! She’s off galavanting around the south right now, but I wish she were here so I could celebrate with her. Happy Birthday, my friend! You’re not old yet, so don’t sweat it. Love ya lotz with a z.
Yesterday I mentioned that the Lenten seasons started on Wednesday. One of my favorite parts of Lent is actually going to a fish fry. Since Fridays during lent are reserved for non-meat meals, people usually resort to fish fries to help them find dinner! Even though I love fish fries, something I’m not too keen on is their lack of vegetables and anything not the color brown. A fish fry menu typically includes: fried fish sandwiches, pizza, mac ‘n cheese, french fries, potato pancakes, coleslaw, fried shrimp, haluski… basically, if it’s greasy and cheesy, you’ll eat it at a fish fry.
That’s why, for the next several weeks, I’m doing a new series called “Fish Fry Fridays.” Personally, I don’t think that a time when you’re supposed to be fasting is the ideal time to indulge in fried, overly cheesed, vegetable-less meals every week. You might disagree, but when you can make those items a little healthier and still go meatless, why wouldn’t you? Each Friday during Lent, I’m going to be remaking fish fry favorites to be a little healthier.
I know that potato pancakes can be eaten any time of the year, but I often see them at fish fries. That, or you get deep fried french fries. This week, I decided to reinvent your typical potato pancake or french fry. Yes, there’s still oil involved. It’s only minimal. Plus, you know every ingredient that goes into these, kids. And they’re gluten-free!
Funny story (that actually really annoyed me): my house doesn’t have a normal vegetable shredder, so I went to the dollar store to try to find one. Well, I bought the wrong size! So my original plans changed, but I ended up making sweet potato and carrot pancakes.
Rosemary Sweet Potato and Carrot Pancakes
Serves 1 as a main dish, 2 as a side
Gluten-free, grain-free, dairy-free, vegetarian
- 1 medium sweet potato
- 3-4 small carrots
- 1 egg white
- 2 sprigs rosemary, leaves taken off branch and chopped if you prefer
- 1 tsp. dried onion flakes
- dash of salt and pepper, to taste
- extra virgin olive oil
- Roast sweet potato and carrots until very soft.
- Purée sweet potato (skins on or off) and carrot in food processor or blender (or smash them if they are soft enough and you don’t have those appliances!).
- Add egg whites to mixture and combine.
- In a nonstick skillet on medium-high heat, heat a small amount of oil.
- Drop small batches of the pancake mixture into the oil and cook, flipping after about two minutes. The pancakes should be getting brown when you flip them.
- Drain off any excess oil on a paper towel.
Note: These “pancakes” are sensitive to flipping. Be careful!
Serve these pancakes with some unsweetened applesauce or plain greek yogurt for dipping. I like them just by themselves!
Question of the Day:
>>Do you like potato pancakes?
>>Are you going to any fish fries this year?