CARROT AND PARSNIP LATKES from Great Performances
2 medium carrots, peeled 5 small parsnips (about 1 lb), peeled 1/4 c AP flour 2 large eggs, beaten 1 tsp minched chives or scallions 1 tsp chopped parsley Salt Freshly ground black pepper Grapeseed oil for frying Yield: 16-18 2” latkes
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.
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