VEGETABLE LATKES Recipe

In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper. Heat the oil in a large skillet over medium-high heat. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200° oven until serving.