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Home Grown Recipes
Parsnip and Carrot Latkes
A delicious variation on the more commonly known potato latkes. Excellent with apple sauce, sour cream, or chutney!
2 medium carrots, peeled
5 small parsnips (about 1 pound), peeled
1/4 cup all-purpose flour
2 large eggs, beaten
1 teaspoon minced chives or scallion
1 teaspoon chopped parsley Salt and freshly ground pepper Peanut oil for frying
Grate the carrots and parsnips coarsely. Toss with the flour. Add the eggs, chives, parsley, and salt and pepper to taste. Mix until evenly moistened.

Heat 1/4 of peanut oil in a saute pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.

Yield: 16 to 18 two-inch pancakes

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