Lights and latkes
4 very large russet potatoes washed and grated ( skin on)
1 red onion, grated (squeeze out juice)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
vegetable oil for frying
3 baby carrots
* In a large bowl, mix together the potatoes,onion, flour, egg, salt and pepper.
* In a large deep skillet, warm oil over high heat until oil is boiling.
* Add the baby carrots to the oil (to absorb burnt particles in the oil during the frying process).
* Using an ice cream scooper, scoop the sweet potato mixture then drop into the hot oil and flatten with the back of the scooper.
* Reduce heat to medium and fry until golden, about 2 on each side
* Transfer latkes to a wire rack
* Serve hot.
