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Parsnip Carrot Latkes
Makes about 12
8 oz. yams, peeled and grated
8 oz. carrots, peeled and
grated
8 oz. parsnips, peeled and grated
1/4 cup flour
1/4 cup chopped parsley
1/4 cup chopped green onions
salt and pepper
2 eggs, beaten
oil for frying
Combine grated vegetables and squeeze out excess water from them. Place in mixing bowl and add remaining ingredients except oil. Mix until well blended.
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.
Transfer to a 300-degree oven. Continue until batter is used up. Serve hot.
(Louise Fiszer)
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8 oz. yams, peeled and grated
8 oz. carrots, peeled and
grated
8 oz. parsnips, peeled and grated
1/4 cup flour
1/4 cup chopped parsley
1/4 cup chopped green onions
salt and pepper
2 eggs, beaten
oil for frying
Combine grated vegetables and squeeze out excess water from them. Place in mixing bowl and add remaining ingredients except oil. Mix until well blended.
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.
Transfer to a 300-degree oven. Continue until batter is used up. Serve hot.
(Louise Fiszer)
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