2 large carrots (about 1/2 pound), peeled and grated
1 large russet potato (about 3/4 pound), peeled, grated and squeezed to remove excess water
1 egg, lightly beaten
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons extra-virgin olive oil, divided
In a small bowl combine sour cream with your flavoring choice- chipotle pepper, mustard or cranberry sauce. Set aside
In a large bowl, fold together onions, carrots, potatoes, egg, flour, salt and pepper until well combined. Heat 3 tablespoons oil in a large skillet over medium heat.
Working in batches, form each pancake by dropping about 2 tablespoons of the potato mixture into the skillet. Space pancakes about an inch apart, flatten and cook, flipping once, until deep golden brown and cooked through, 8 to 10 minutes total.
(Add remaining 3 tablespoons oil to skillet halfway through.) Transfer to a paper-towel lined baking sheet to drain briefly. Serve with a teaspoon of flavored sour cream on each.
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