Makes 12-14 latkes
2 cups packed grated carrots
2 cups packed grated parsnips
1/3 c flour
1 t salt
1 heaping T freshly grated ginger
1 heaping T honey
Grate the vegetables using the large holes on the box grater or a cuisinart with a grater attachment. Place grated vegetables on dish towel and squeeze tightly to remove as much water as possible. Set aside.
In a medium mixing bowl, whisk together the egg, flour, salt and ginger. Stir in the grated vegetables. Drizzle with honey and stir to combine.
Heat a few glugs of oil in a large heavy skillet over medium-high heat. When the oil is hot, use a 1/4-cup measure to form the latkes. Drop in the oil and flatten gingerly with a spatulat. Cook until the edges start to turn golden brown, about 3 minutes. Flip and cook on the other side until golden brown. Drain on a paper towel. Serve hot with dollops of crème fraiche or applesauce on top.