Reprinted by permission from welcometothetable.coop
2 cups shredded sweet potatoes
1 cup shredded parsnips
3 scallions, sliced
2 eggs, beaten
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying
- Wrap the shredded sweet potato and parsnip in a clean dish towel and squeeze to remove excess liquid.
- In a large bowl, mix the sweet potato and parsnip with the scallions, eggs, flour, salt and pepper.
- Heat a large iron skillet over medium-high heat. Add enough vegetable oil to cover the bottom and come up the sides at least a quarter of an inch. When the oil is hot, scoop about ¼ cup of latke mixture into the pan and slightly flatten. Repeat until the pan is full but not crowded.
- Brown the latkes on each side 3-4 minutes. Set aside on a plate lined with paper towels when done. Serve with sour cream.