Crispy Parsnip and Carrot Latkes

Ingredients

• Carrots (2 medium, grated)
• Parsnips (2 medium, grated)
• Onion (1 medium, grated)
• Eggs (2, lightly beaten)
• All-purpose flour (1/4 cup)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Vegetable oil (1/2 cup, for frying)
• Chives (1/4 cup, chopped (for garnish))
• Sour cream (1/2 cup (for serving))

Instructions

1. In a large bowl, combine the grated parsnips, grated carrots, and grated onion. Mix well to evenly distribute the vegetables.
2. Add the lightly beaten eggs, all-purpose flour, salt, and black pepper to the bowl. Stir until all ingredients are thoroughly combined and the mixture holds together.
3. Heat the vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough by testing with a small drop of the mixture; it should sizzle upon contact.
4. Scoop about 1/4 cup of the latke mixture and flatten it into a pancake shape. Carefully place it in the skillet, leaving some space between each latke to prevent sticking. Repeat with the remaining mixture.
5. Cook the latkes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.
6. Once cooked, remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Serve the parsnip and carrot latkes hot, topped with a dollop of sour cream and a sprinkle of chopped chives.