Makes 15
1 carrot, coarsely grated
1 large russet potato, grated coarsely
1 tablespoon flour of choice
1 large egg, lightly beaten
1 teaspoon dried thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
oil
DIRECTIONS:
1. In a large bowl, combine the carrot, potato, flour, egg, thyme, salt, and pepper.
2. Lightly oil a skillet. Drop ¼ cup amounts of the potato-carrot mixture onto the skillet, flattening the pancakes with a spoon if necessary.
3. Fry until lightly brown on one side, about 3 minutes; then fry the other side for 3 minutes. Drain with paper towels and serve warm.
4. I like to serve these on a bed of arugula that has been lightly tossed with freshly squeezed lemon juice and olive oil, and seasoned with a pinch of sea salt, freshly ground nutmeg, and freshly ground black pepper. It is delicious!