Potato and Parsnip Latkes

• 1 3/4 lb. potatoes
• 1 1/2 lb. parsnips
• 2 green onions
• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. Black pepper
• 2 large eggs
• salad oil

1. Peel and finely shred potatoes.
2. With hands, squeeze out as much liquid as possible; place potatoes in medium bowl.
3. Peel and finely shred parsnips into bowl with potatoes.
4. Finely chop green onions; add to potato mixture.
5. Stir flour, salt, pepper, and eggs into potato mixture.
6. Heat 2 teaspoons salad oil in nonstick 12-inch skillet over medium-high heat until hot.
7. Drop latke mixture by 1/4 cups into hot skillet, cooking 4 at a time.
8. With pancake turner, flatten each latke to a 3 1/2-inch round.
9. Cook latkes for about 5 minutes until underside is golden.
10. With pancake turner, turn latkes and cook another 5 minutes until second side is golden.
11. Remove latkes to wire rack.
12. Repeat with remaining potato mixture, using 2 teaspoons hot salad oil per batch of latkes.
13. Keep latkes warm or reheat just before serving.
14. To reheat, place rack on cookie sheet and heat in 375 degrees F. oven until hot, about 10 minutes.

potatoes, parsnips, green onions, allpurpose, salt, black pepper, eggs, salad oil

Taken from www.delish.com/recipefinder/potato-parsnip-latkes-2281 (may not work)