Parsnip Carrot Latkes

Tuesday, February 3, 2009 | by

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)