Garden Vegetable Latkes

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 8 ounces yukon gold potatoes, peeled
• 8 ounces carrots, peeled
• 8 ounces parsnips, peeled
• 1/4 cup flour
• 1/4 cup fresh dill, chopped
• 1/4 cup green onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• vegetable oil, for sauteeing
• 1 cup sour cream

Recipe

• 1 preheat oven to 325.
• 2 shred the potatoes, carrots and parsnips.
• 3 roll the vegetables up in a clean kitchen dish towel and squeeze all the moisture out.
• 4 in a medium bowl, blend the flour, dill, onions, salt and pepper.
• 5 add the vegetables and toss to coat well.
• 6 mix in the eggs.
• 7 heat oil in a large skillet over medium heat.
• 8 working in batches, drop 2 tablespoons of batter per pancake into hot oil.
• 9 using a spoon, spread to 4 inch rounds.
• 10 cook until brown, about 3 minutes per side.
• 11 transfer cooked latkes to a baking sheet to keep warm in the oven.
• 12 repeat with remaining batter, adding more oil to skillet as needed.
• 13 serve hot with some sour cream mixed with additional dill and green onions.