Potato Parsnip Latkes

• 1 large russet (baking) potato (8 to 10 oz)
• 1 tablespoon fresh lemon juice
• 2 medium parsnips (1 lb total), peeled and coarsely grated
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 3 tablespoons finely chopped fresh chives
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup vegetable oil
• Accompaniment: applesauce and/or sour cream
• Special equipment: a thin (fine-weave) kitchen towel

1. Preheat oven to 250F.
2. Peel potato and coarsely grate into a bowl.
3. Add lemon juice and toss to combine.
4. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
5. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
6. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking.
7. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula.
8. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side.
9. Transfer latkes with spatula to paper towels to drain.
10. Keep warm on a rack set in a shallow baking pan in oven.
11. Make more latkes in same manner, in batches of 4, with remaining mixture.

russet, lemon juice, parsnips, allpurpose, eggs, fresh chives, salt, black pepper, vegetable oil, sour cream, kitchen towel

Taken from www.epicurious.com/recipes/food/views/potato-parsnip-latkes-107402 (may not work)