VEGETABLE LATKES Recipe

Ingredients
  • 1 parsnip, peeled and shredded (large)
  • 2 russet potatoes, scrubbed and shredded (large)
  • 2 carrots, peeled and shredded (large)
  • 3 leeks (white and light green parts only) or 1 onion, chopped
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 3 eggs, beaten (large)
  • 1/2 cup vegetable oil
  • Salt and pepper to taste
Directions
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.
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