Contributed by (Adapted from www.epicurious.com)

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Ingredients

1 large Potato
1 Tbs fresh Lemon juice
2 medium Parsnips, peeled and coarsely grated
1/4 C Flour
2 large Eggs, lightly beaten
3 Tbs finely chopped fresh Chives
3/4 tsp Salt
1/4 tsp Black pepper
3/4 C Vegetable oil

Instructions

Preheat oven to 250°F. Peel potato and coarsely grate into a bowl. Add lemon juice and toss to
combine. Squeeze liquid out of grated potato. Stir potato together with parsnips, flour, eggs,
chives, salt, and pepper until combined well. Heat oil in a 12-inch skillet over moderate heat until hot
but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.

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