Gluten Free Potato and Carrot Latkes

Had a deep craving for French toast this morning. My gluten free solution was making potato and carrot latkes dressed in the Pietri classic, a nut butter and pure maple syrup. You can certainly go classic with the toppings (apple sauce and sour cream) or make it tangy with ketchup.
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2 potatoes
1 carrot
1 egg
pinch-1/8 teaspoon sea salt
canola oil for frying

Coarsely shred potatoes (I did not peel my organic potatoes) into a medium sized bowl (it should equal about 2 cups). Finely shred the carrot (unpeeled if organic) into the same bowl (about another cup). Cover with water and let sit for a couple minutes.

In the meantime, preheat a large skillet over medium high heat.

Drain the shredded vegetables in a sieve and rinse through with fresh water. After letting the last of the water drip out, pour the shredded vegetables onto a kitchen towel, wrap up and squeeze out any remaining water.

Lightly beat the egg in a medium sized bowl, add the rinsed and squeezed vegetables and sea salt. Mix until the shredded vegetables are coated with the egg.

Generously coat the preheated pan with canola oil. Heat the oil for a few minutes. Prepare a plate by lining it with paper towels.

Using 2 table/soup spoons scoop a dollop of the mass and place into the oil. Fry until the edges begin to brown, carefully lift to see if the underside is golden and flip (I use 2 forks). Fry until the second side is golden. Remove from the pan and drain on a plate lined with a paper towel. Serve warm and enjoy.

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