Root Vegetable Latkes

• 2 12 cups shredded peeled baking potatoes (about 1 large)
• 1 14 cups shredded parsnips
• 1 14 cups shredded peeled sweet potatoes
• 1 teaspoon salt
• 1 14 cups chopped onions
• 14 cup all-purpose flour
• 12 teaspoon black pepper
• 2 large egg whites
• 2 tablespoons vegetable oil, divided

1. Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes.
2. Drain and squeeze excess moisture from potato mixture.
3. Transfer potato mixture to large bowl; add onion, flour, and pepper.
4. Toss well; stir in egg whites.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned.
7. Repeat procedure with 1 tablespoon oil and remaining batter.

baking potatoes, parsnips, potatoes, salt, onions, flour, black pepper, egg whites, vegetable oil

Taken from www.food.com/recipe/root-vegetable-latkes-405476 (may not work)