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1
Grate zucchini, parsnip, and onion in a food processor. Remove any large un-grated pieces and chop finely. Transfer into a large bowl.
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2
Add kosher salt, pepper, arrowroot starch, white rice flour. Stir well to combine.
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3
Add sparkling water and mix again until mixture feels mushy.
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4
Set a heavy bottomed stainless steel (for even heat) saute pan on high heat.
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5
Add about 1/2 inch high of oil to the pan.
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6
Note: To get your latkes crispy - without being greasy - heat your oil to 350 degrees F using a candy thermometer or wait until the oil appears thin and watery.
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7
Add a piece of grated vegetable to the hot oil, if it sizzles immediately (rising up) then it's ready for frying
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8
Grab a handful of the mixture and squeeze liquid between your hands as you squeeze into a ball like shape.
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9
Place into the hot oil.
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10
Do not press down at this point because it could fall apart. It will flatten when you flip it over.
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11
Cook about 3-4 minutes, or until dark golden brown
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12
Flip over and cook another 3-4 minutes or until dark golden brown
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13
Preheat oven to 350 degrees F, if serving the same day.
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14
Transfer onto a stainless steel cooling rack (an oven safe cooling rack) set over a baking sheet.
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15
If your cooling rack is not oven safe, transfer onto parchment lined baking sheet instead.
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16
Bake for 10 minutes.
