Spicy Carrot Latkes

Ingredients:

• 450 g potatoes, peeled
• 1 small onion
• 1 cup grated carrots
• 2 tbsp chopped fresh parsley
• 0.5 tsp ground cinnamon
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 1/3 cup all-purpose flour or matzo meal
• 1 large egg, beaten
• Vegetable oil or chicken (duck) fat, for frying
• Applesauce, horseradish and sour cream, for serving

Preparation:

1. Preheat oven to 120°C.
2. Grate the potatoes coarsely and transfer to a large colander set over a bowl. Grate the onion and transfer to the colander. Sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Press the mixture firmly with your hands to extract as much liquid as possible (if the mixture is very wet, you can pat it dry with paper towels). Transfer the mixture to a large bowl. Add the carrots, parsley, cinnamon, coriander, and cumin. Add the flour and egg and mix thoroughly.
3. Scoop 1/4 cup of the mixture into pancakes about 5 cm wide. Place them on a baking sheet lined with paper towels.
4. Heat about 1/4 inch of oil in a large nonstick skillet over medium heat. Fry the latkes, a few at a time, until golden brown and crisp, 4-5 minutes per side. Transfer to a baking sheet and bake in the oven while you fry the next batch. Serve the latkes with applesauce, horseradish, and/or sour cream.