Root Vegetable Latkes

• 1 cup shredded carrot (1 medium)
• 1 cup shredded celeriac (1 medium)
• 1 cup shredded parsnip (1 medium)
• 3/4 cup shredded leek (1 medium, trimmed and rinsed)
• 1 1/4 cup shredded beets, rinsed and drained well (1 large)
• 2 cups shredded Idaho or russet potatoes
• 2 large eggs, beaten
• 1/2 cup matzah meal
• 2 tsp kosher salt
• 1/2 tsp cracked black pepper
• Vegetable oil for frying

1. In a large bowl, combine carrots, celeriac, parsnip, leek and beets- reserve.
2. In a food processor with S-blade, pulse process potatoes for 30 seconds. Add mixture to shredded vegetables along with eggs, matzah meal, salt and pepper- mix well.
3. Form 1/4-cup potato mixture into pancakes and fry until golden (approx. 6-8 min per side).

carrot, shredded celeriac, shredded parsnip, ubc, potatoes, eggs, matzah meal, kosher salt, cracked black pepper, vegetable oil

Taken from www.epicurious.com/recipes/member/views/root-vegetable-latkes-52295001 (may not work)