chocolate ice cream (or any ice cream flavor you want)
Line a baking sheet with parchment paper.
In a small bowl, whisk together the egg white, powdered sugar, cayenne, salt and food coloring (if using). The consistency should be slightly thicker than Elmer’s glue. Add a bit of water or more sugar if it is too thick or thin. Transfer to a piping bag fitted with a very small tip and pipe lines onto the parchment paper. Let dry at room temperature (uncovered) for 4 hours or overnight. Scrape the lines off of the paper and chop into sprinkles.
Using a food processor or mandoline, shred the potatoes. Toss them with the salt and transfer to a cheesecloth. Use your hands to squeeze out as much liquid as possible.
In a large bowl, whisk together the eggs and lemon juice then add the potato mixture. Stir to coat evenly and then mix in the flour.
In a large skillet, heat 1/4 inch of oil over medium-high heat, until shimmering. Use an ice cream scoop (and pack the mixture in firmly) to add portions of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down with a spatula to get 1/2-inch-thick patties.
Fry until golden brown on both sides, for 2 to 4 minutes per side. Transfer to a wire rack or paper towel and sprinkle with salt. Repeat with remaining mixture, adding more oil to the pan as needed.
Top hot latkes with ice cream, cayenne sprinkles and whatever else you like to add to your sundae…whipped cream, caramel, chocolate sauce, rainbow sprinkles.