Ingredients

-1 large russet (baking) potato
-1 tablespoon fresh lemon juice
-2 medium parsnips, 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

Directions

Potato Parsnip Latkes:

1)Preheat oven to 250 degrees F.

2)Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.

3)Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. 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. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.