Blue Potato-Orange Carrot Latkes
1 1/2 pounds all blue potatoes, peeled
1 lb. carrots, scrubbed
1 small onion
1 large egg
1 teaspoon salt
freshly ground black pepper to taste
oil for frying
Using the medium holes of your box grater, grate potatoes, carrots and onions into large bowl. Stir in egg, salt, and pepper. In large nonstick frying pan over low heat, heat approximately 1/2 cup of oil until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more oil as necessary and cook remaining pancakes in same manner.
Serve pancakes warm with crumbled chevre and a side salad.