6 c. coarsely grated peeled carrots
6 T. all purpose flour
3/4 t. baking powder
1 1/2 t. salt
1/2 t. ground black pepper
7 t. finely grated peeled fresh ginger
3 large eggs, beaten

Canola oil (for frying)

Garnish - relish and salsa

1. Place carrots in large bowl, press with paper towels to absorb any moisture
2. In another large bowl, whisk flour, salt, baking powder, and pepper to blend
3. Mix carrots and ginger with flour
4. Mix together carrot mixture with beaten eggs
5. Pour enough oil into heavy large skillet to cover bottom and heat over medium heat
6. 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
7. Fry until golden, about 5 minutes per side
8. Using wide spatula, transfer latkes to rimmed baking sheet

Serve latkes with relish and salsa

Makes about 15 pancakes

Note: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350° F. oven until crisp, about 10 minutes.