| | 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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| 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 |
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