Zucchini Parsnip Latkes

• 5 medium zucchini ends trimmed
• 5 parsnip medium, about 5 inches long, ends trimmed, peeled
• 1 onion large, peeled
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons crushed black pepper
• 1/2 cup arrowroot starch I use Bob's Red Mill Flours
• 1/4 cup white rice flour organic
• 1/8 cup sparkling water like Pellegrino
• grape seed oil or any other high heat tolerant oil
• coconut yogurt unsweetened
• chives minced

1. Grate zucchini, parsnip, and onion in a food processor. Remove any large un-grated pieces and chop finely. Transfer into a large bowl.
2. Add kosher salt, pepper, arrowroot starch, white rice flour. Stir well to combine.
3. Add sparkling water and mix again until mixture feels mushy.
4. Set a heavy bottomed stainless steel (for even heat) saute pan on high heat.
5. Add about 1/2 inch high of oil to the pan.
6. Note: To get your latkes crispy - without being greasy - heat your oil to 350 degrees F using a candy thermometer or wait until the oil appears thin and watery.
7. Add a piece of grated vegetable to the hot oil, if it sizzles immediately (rising up) then it's ready for frying
8. Grab a handful of the mixture and squeeze liquid between your hands as you squeeze into a ball like shape.
9. Place into the hot oil.
10. Do not press down at this point because it could fall apart. It will flatten when you flip it over.
11. Cook about 3-4 minutes, or until dark golden brown
12. Flip over and cook another 3-4 minutes or until dark golden brown
13. Preheat oven to 350 degrees F, if serving the same day.
14. Transfer onto a stainless steel cooling rack (an oven safe cooling rack) set over a baking sheet.
15. If your cooling rack is not oven safe, transfer onto parchment lined baking sheet instead.
16. Bake for 10 minutes.

zucchini, onion, kosher salt, black pepper, arrowroot starch i, white rice, sparkling water, grape seed oil, coconut yogurt, chives

Taken from www.yummly.com/recipe/Zucchini-Parsnip-Latkes-1677442 (may not work)