Vegetable Latkes

1. 1

   1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.

2. 2

   2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.

3. 3

   3. Heat the oil in a large skillet over medium-high heat.

4. 4

   4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200u00b0F oven until serving.

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