Carrot and Parsnip Latkes
Yields 16 to 18 two-inch pancakes
Ingredients
2 medium carrots, peeled
5 small parsnips (about 1 lb), peeled
1/4 cup all-purpose flour
2 large eggs, beaten
1 tsp minced chives or scallion
1 tsp chopped parsley
Salt and freshly ground pepper
Grapeseed oil for frying
Procedure
Grate the carrots and parsnips coarsely and combine in a large bowl. Add eggs and stir until incorporated. Stir in flour and toss until combined and evenly coated.
Fill a large skillet with about ½ inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter.