Honey-Ginger Carrot and Parsnip Latkes with Creme Fraiche

• 1 pound carrots
• 1 pound parsnips
• 2 eggs
• 6 tablespoons flour
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 tablespoon honey
• Vegetable oil for frying
• Creme fraiche

1. Grate the carrots and parsnips on a box grater or in a food processor.
2. Put in a dish towel and squeeze to remove water.
3. In a large mixing bowl, whisk together the eggs, flour, salt, and ginger.
4. Stir in the grated vegetables.
5. Drizzle with the honey and stir to combine.
6. Pour oil to depth of 1/8 inch in a large skillet and heat over medium heat.
7. Drop the vegetable mixture by serving-spoonfuls (about 3 tablespoons) into 3 1/2-inch discs.
8. Fry until golden brown, about 5 minutes per side.
9. Drain on paper towels.
10. Serve with dollops of creme fraiche on top.

carrots, parsnips, eggs, flour, salt, ground ginger, honey, vegetable oil

Taken from www.cookstr.com/recipes/honey-ginger-carrot-and-parsnip-latkes-with-creme-fraiche (may not work)