Potato-Carrot Latkes With Lemon-Raisin Topping

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Every Day with Rachael Ray


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1 large baking potato (about 10 oz), peeled and quartered lengthwise

1/2 onion, peeled and quartered

1/4 cup flour

1 egg

Coarse salt and pepper

1/2 teaspoon baking powder

EVOO or peanut oil, for frying

1/2 cup raisins

1/4 cup water

1 lemon

2 tablespoons chopped cilantro

1/4 teaspoon ground cumin

2 large carrots (about 6 oz)

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