Potato-Parsnip Latkes

• 1/2 lb. russet or Idaho potatoes, peeled Safeway 2 pkg For $5.00 thru 02/09
• 1/2 lb. parsnips, peeled
• 2 green onions, thinly sliced
• 1 egg, lightly beaten
• 2 Tbsp. flour
• 3 Tbsp. chopped fresh dill, divided
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup oil
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Grate potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel.
2. Bring up ends of towel and twist together to form a pouch.
3. Holding pouch over sink, squeeze out excess moisture from vegetables.
4. Place vegetable mixture in large bowl.
5. Add onions, egg, flour, 2 Tbsp.
6. of the dill weed, the salt and pepper; mix well.
7. Heat oil in medium nonstick skillet on medium-high heat.
8. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time.
9. Immediately spread each mound into thin circle with back of spoon.
10. Cook 3 to 4 min.
11. on each side or until golden brown on both sides.
12. Remove latkes from skillet; drain on paper towels.
13. Repeat with remaining vegetable mixture.
14. Serve each latke topped with 1 tsp.
15. of the sour cream.
16. Sprinkle evenly with remaining 1 Tbsp.
17. dill weed.

russet, parsnips, green onions, egg, flour, fresh dill, salt, ground black pepper, oil, s

Taken from www.kraftrecipes.com/recipes/potato-parsnip-latkes-91450.aspx (may not work)