Ingredients
8
ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
8
ounces carrots (about 2 large), peeled, cut into 1-inch pieces
8
ounces parsnips (about 2 large), peeled, cut into 1-inch pieces
1/4
cup all purpose flour
1/4
cup chopped fresh dill
1/4
cup chopped green onions
2
large eggs, beaten to blend
10
tbsp (about) vegetable oil
Directions
1.
Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.
2.
Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
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