Instructions
Grate the potatoes and carrots into a bowl (or use shredding blade of a food processor).
Either squeeze the vegetables in a kitchen towel over the sink or place the mixture in a rigid strainer set over a bowl and press the vegetables to squeeze out as much liquid as possible.
Place the vegetables in a large bowl.
Add the scallions, matzo meal, eggs, salt, pepper and baking powder.
Heat about 1/4" vegetable oil in a cast iron or other heavy heat retaining skillet over medium-high heat.
Drop some of the vegetable mixture into the pan, using equal amounts to make each pancake, making sure there is enough room in the pan to leave space between each latke.
Fry for per side or until the pancakes are golden brown and crispy.
Drain on paper towels.
Serve with Lemongrass-Yogurt Sauce.
Makes about 12