Clare Schapiro’s Parsnip Latkes
Makes about 16 2-inch pancakes.
Peel and grate parsnips and carrots, then, in a large bowl, toss with flour. Add eggs, scallions, parsley, salt and pepper. Mix thoroughly. Heat ¼-inch oil in a saute pan until it is barely smoking. Drop batter by tablespoons into the pan and flatten. Fry on both sides until brown. Drain on paper towel, then serve.
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