Carrot-Harissa Latkes with Preserved Lemon Yogourt – The Wandering Chew

Ingredients

• 4 medium carrots, peeled
• 1 small yellow onion, peeled and halved
• 1 garlic clove, minced or grated on a microplane
• 1 Tbsp harissa (more if you like things spicy!)
• ½ tsp cumin
• ¼ cup potato starch (you can also use all-purpose flour but potato starch will make the latkes crispier)
• ½ tsp baking powder
• 1 egg
• 1 ¼ tsp salt
• ½ tsp black pepper
• Vegetable or canola oil for frying
• 1/2 cup plain greek yogurt
• 1 small preserved lemons, finely chopped
• 1 ½ tsp preserved lemon brine