• prep: 55 min
• cook: 0 hr
• total: 55 min

servings:

Shredded carrots lend a subtle sweetness to these otherwise classic potato pancakes. While they're delicious on their own, we've upped the ante with tangy labne and spicy jalapeno relish.

• 1/3 cup potato starch
• 1/4 teaspoon baking powder
• Kosher salt and freshly ground black pepper
• 1 pound russet potatoes (about 2)
• 1 medium onion (8 ounces)
• 1 pound carrots (about 4 large)
• 2 large eggs, lightly whisked
• Safflower oil, for frying
• Flaky salt, labne, and jalapeno relish, for serving

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