Gingered Carrot Latkes

• 6 cups coarsely grated peeled carrotscarrot
• 6 tablespoons all purpose flourflour
• 1 1/2 teaspoons saltsalt
• 3/4 teaspoon baking powderbaking-powder
• 1/2 teaspoon ground black pepperpepper
• 7 teaspoons finely grated peeled fresh gingerginger
• 3 large eggs, beaten to blendegg
• Canola oil (for frying)
• Celery and Cilantro Relishcelery
• Apple, Green Onion, and Jalapeño Salsaapple

1. 01Place 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.
2. 02Pour 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.)
3. 03Serve latkes with relish and salsa.

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