Potato Parsnip Latkes
large baking potato, peeled and shredded
parsnips, peeled and shredded or julienne cut
large eggs, slightly beaten
finely chopped chives
Preheat oven to 250ºF.
Combine potato and lemon juice, tossing to coast. Place potato on a towel and squeeze all liquid from potato. Mix together potato, parsnip, flour, eggs, chives, salt and pepper.
Heat oil in a skillet over medium high heat. Spoon heaping tablespoonfuls of mixture into skillet and press flat. Cook 2-3 minutes on each side until golden browned.
Transfer to a towel-lined plate. Keep warm in oven.