Potato Parsnip Latkes

Ingredients

• 0.3 teaspoon pepper black
• 16 servings cup heavy whipping cream sour
• 2 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 3 tablespoons chives fresh finely chopped
• 1 tablespoon juice of lemon fresh
• 2 medium parsnips grated peeled (1 lb total)
• 8 oz baking potatoes (baking)
• 0.8 teaspoon salt 
• 0.8 cup vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• spatula

Directions

1. Preheat oven to 250°F.
2. Peel potato and coarsely grate into a bowl.
3. Add lemon juice and toss to combine.
4. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
5. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side.
6. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.