Spiced Sweet Potato Carrot and Acorn Squash Latkes Recipe

Ingredients

• 1/2 pound (225g) carrots, shredded on the shredding disk of a food processor (2 cups shredded)
• 3/4 pound (340g) acorn squash, trimmed, peeled, and shredded on the shredding disk of a food processor (2 cups shredded)
• 3/4 pound (340g) sweet potato, peeled and shredded on the shredding disk of a food processor (2 cups shredded)
• 1 pound (450g) russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)
• 6 cups chopped onion (about 6 medium onions)
• 4 teaspoons grated fresh ginger
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 4 large eggs
• 1 cup matzo meal, plus more as needed (see note)
• 4 teaspoons (16g) kosher salt, plus more if needed
• 1 tablespoon freshly ground black pepper, plus more if needed
• Canola or peanut oil, for frying
• Unsweetened applesauce and sour cream, for serving

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