Carrot & Parsnip Latkes
- 3 large parsnips
- 2 large carrots
- 1 small Idaho Russet Potato
- 1 small onion
- 3 cloves garlic
- 3 large eggs
- 3 tbsp. flour
- 2 tsp. fresh ground pepper
- 2 tsp. salt
- canola oil for frying
- Shred all of the veggies in a food processor with a grating disc.
- Transfer the shredded mixture to a thin towel and squeeze any liquid out.
- Transfer mixture to large mixing bowl.
- Mix in eggs, flour, salt and pepper.
- Since parsnips and carrots tend to be very dry, if you feel like the mixture isn't wet enough, add one more egg.
- Heat oil in a deep fry pan to medium-high heat.
- Form in to thin patties and drop in oil, frying a couple minutes each side - until browned and crisp.
- Drain latkes on paper towels or on a cooling rack lined baking sheet,
- Serve and enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2016/12/carrot-parsnip-latkes.html
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