Rita's Root Vegetable Latkes

• 1 cup carrot, shredded (250 mL)
• 1 cup celery root, shredded (250 mL)
• 1 cup parsnip, shredded (250 mL)
• 12 cup leek, shredded (125 mL)
• 1 cup beet, rinsed and drained and shredded (250 mL)
• 2 cups idaho potatoes (500 mL) or 2 cups russet potatoes, shredded (500 mL)
• 2 large eggs, beaten
• 12 cup matzo meal (125 g)
• 1 teaspoon coarse salt (5 mL) or 1 teaspoon kosher salt (5 mL)
• 12 teaspoon coarsely grated black pepper (2 mL)
• vegetable oil, for frying

1. In a large bowl, combine carrots, celery root, parsnip, leek and beets.
2. Reserve.
3. In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds.
4. Add to shredded vegetables.
5. Add eggs, matzoh meal, salt and pepper.
6. Mix well.
7. Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches.
8. Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan.
9. Let cook for 6-8 minutes or until golden on one side.
10. Flip and cook 6-8 minutes more until golden.
11. Drain on paper towels and serve.

carrot, celery root, beet, idaho potatoes, eggs, matzo meal, coarse salt, black pepper, vegetable oil

Taken from www.food.com/recipe/ritas-root-vegetable-latkes-512991 (may not work)