Fluffy Vegetable Pancakes (piped with a Pastry Bag

• servings: Adjust the size of the p

Ingredients

Potatoes (boiled in their skins) – 3-4 medium-sized

Carrots (boiled in their skins) – 2 medium-sized

Eggs – 1-2

Salt – to taste

Spices (e.g., paprika, black pepper, garlic powder) – to taste

Oil – for frying

Directions

Boil the potatoes and carrots in their skins until soft. Let them cool, then peel off the skins.

Mash the vegetables with a fork or grate them, then whip the mixture with a mixer until smooth and creamy.

Add eggs, salt, and spices. Whip again to incorporate air into the mixture, making it light and fluffy.

Fill a pastry bag (or a zip-lock bag with the corner cut off) with the whipped vegetable mixture.

Heat a skillet with a little oil over medium heat.

Pipe the mixture onto the skillet in small, uniform shapes (rounds, spirals, or any creative form you like).

Cook until golden brown on one side, then carefully flip and cook the other side.

Additional Tips:

Use a star tip or round tip on the pastry bag for decorative shapes.

Serve immediately with a dollop of sour cream, yogurt sauce, caviar, patte or your favorite dip.