Potato-Parsnip Latkes

1. 1

   Grate potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel.

2. 2

   Bring up ends of towel and twist together to form a pouch.

3. 3

   Holding pouch over sink, squeeze out excess moisture from vegetables.

4. 4

   Place vegetable mixture in large bowl.

5. 5

   Add onions, egg, flour, 2 Tbsp.

6. 6

   of the dill weed, the salt and pepper; mix well.

7. 7

   Heat oil in medium nonstick skillet on medium-high heat.

8. 8

   For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time.

9. 9

   Immediately spread each mound into thin circle with back of spoon.

10. 10

    Cook 3 to 4 min.

11. 11

    on each side or until golden brown on both sides.

12. 12

    Remove latkes from skillet; drain on paper towels.

13. 13

    Repeat with remaining vegetable mixture.

14. 14

    Serve each latke topped with 1 tsp.

15. 15

    of the sour cream.

16. 16

    Sprinkle evenly with remaining 1 Tbsp.

17. 17

    dill weed.

* Per serving · 4 servings · Values may vary.