Curried Sweet Potato, Carrot, And Parsnip Latkes With Harissa Yogurt

Ingredients

• 1/4 cup plain greek yogurt (2% works well too)
• 2 teaspoons fresh lemon juice, or to taste
• 2 teaspoons harissa, or to taste
• pinch of fine sea salt, or to taste
• pomegranate arils, for garnish
• 2 medium sweet potatoes or yams (454 grams; 1 pound), peeled and coarsely grated
• 1 large carrot (170 grams; 6 ounces), peeled and coarsely grated
• 1 medium parsnip (71 grams; 2 1/2 ounces), peeled and coarsely grated
• 1/4 cup all-purpose flour
• 2 tablespoons finely chopped fresh cilantro
• 2 teaspoons grated fresh ginger, or to taste
• 1 teaspoon fresh lemon juice, or to taste
• 1 teaspoon garam masala, or to taste
• 1 teaspoon fine sea salt, or to taste
• 1/2 teaspoon baking powder
• 1/4 teaspoon freshly grated nutmeg, or to taste
• pinch of cayenne pepper
• 2 large eggs, lightly beaten
• grape seed or canola oil, for frying