Ingredients
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1 large russet potato
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1 lb parsnips
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1 yellow onion
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1/4 cup flour
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1 tsp baking powder
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1/2 tsp salt
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2 large eggs, lightly whisked
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1/2 cup canola oil
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1 1/2 cups unsweetened applesauce
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Cheesecloth
Steps
1
Peel potato, parsnips, and onion. Use a box grater or the medium shredder attachment of a food processor to coarsely grate the vegetables. Transfer vegetables to a mesh strainer lined with cheesecloth. Gather up the edges of the cheesecloth, then twist and squeeze to release as much moisture from the vegetables as possible.
2
Empty into a large bowl and mix in flour, baking powder, and salt. Add eggs and mix well.
3
Heat 3 tbsp oil in a large skillet and drop 6 small mounds of latke batter into the pan. Cook for 3 min. on one side, or until golden brown, then flip and cook for another 2 min. If oil gets too hot, lower heat. Repeat with remaining batter, adding more oil as needed.
4
Transfer finished latkes to a baking sheet lined with paper towels to drain. Serve with applesauce.
Tips
Keep your finished latkes warm while you prepare the rest, by transferring them to a baking sheet lined with tin foil, and letting them sit in the oven at 250°F.
