Ingredients

Makes about 15

　　6 cups coarsely grated peeled carrots

　　6 tablespoons all purpose flour

　　1 1/2 teaspoons salt

　　3/4 teaspoon baking powder

　　1/2 teaspoon ground black pepper

　　7 teaspoons finely grated peeled fresh ginger

　　3 large eggs, beaten to blend

　　Canola oil (for frying)

　　Celery and Cilantro Relish

　　Apple, Green Onion, and Jalapeño Salsa

　　

Step 1

Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.

　　

Step 2

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 cupfuls into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)

　　

Step 3

Serve latkes with relish and salsa.