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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/36993/full/36993/parsnip-carrot-latkes/ <br /><br /> <b>Parsnip Carrot Latkes</b> <br /> Tuesday, February 3, 2009 | by <br /><br />Makes about 12<br /><br />8 oz. yams, peeled and grated<br />8 oz. carrots, peeled and<br />grated<br />8 oz. parsnips, peeled and grated<br />1/4 cup flour<br />1/4 cup chopped parsley<br />1/4 cup chopped green onions<br />salt and pepper<br />2 eggs, beaten<br />oil for frying<br /><br />Combine grated vegetables and squeeze out excess water from them. Place in mixing bowl and add remaining ingredients except oil. Mix until well blended.<br /><br />In a large skillet heat oil. Working in batches, drop 2 heaping tablespoons batter into hot oil. Spread each latke into a 4-inch round with back of a spoon. Cook until brown, about 3 minutes a side.<br /><br />Transfer to a 300-degree oven. Continue until batter is used up. Serve hot.<br />(Louise Fiszer)<br /><br />

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