Parsnip-Golden Beet Latkes

• 3 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 big pinch fresh ground black pepper
• 34 lb golden beets, peeled and shredded (~3)
• 34 lb parsnip, peeled and shredded (~2 large)
• 3 eggs, beaten
• 2 tablespoons olive oil
• 2 tablespoons grated horseradish
• 2 tablespoons flat-leaf Italian parsley, finely chopped
• 12 cup sour cream

1. Preheat oven to 200 degrees F.
2. Whisk flour, baking powder, salt and pepper in a large bowl.
3. Squeeze dry the beets in a clean kitchen towel.
4. In the large bowl with flour, toss beets together with parsnips.
5. Stir in the eggs.
6. In a large skillet over medium-high heat, warm oil.
7. For each latke, drop 1/4 cup of mixture into skillet and cook, pressing with a spatula to flatten.
8. Cook until golden brown, 4-5 minutes per side.
9. Keep warm in 200F oven until ready to serve.
10. SAUCE.
11. Stir horseradish and parsley into sour cream and serve on the side.

flour, baking powder, kosher salt, fresh ground black pepper, golden beets, parsnip, eggs, olive oil, horseradish, flatleaf italian parsley, sour cream

Taken from www.food.com/recipe/parsnip-golden-beet-latkes-512934 (may not work)