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Gingered Carrot Latkes

  • 6 cups carrots (peeled and coarsely grated)
  • 6 tbsp all-purpose flour
  • 1 1/2 tsp Salt
  • 3/4 tsp baking powder
  • 1/2 tsp ground black pepper
  • 7 tsp ginger (peeled and finely grated)
  • 3 large eggs (beaten to blend)
  • Canola oil for frying
  1. Place carrots in large bowl; press with paper towels to absorb any moisture.
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  2. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
  3. Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cups into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side.
  4. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Re-warm in 350°F oven until crisp, about 10 minutes.)
  5. Serve latkes with relish and salsa.