Vegetable Latkes

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 large carrots shredded peeled
• 3 large eggs beaten
• 0.8 cup flour all-purpose
• 3  leeks light white green chopped ( and parts only)
• 1 large parsnips shredded peeled
• 2 large russet potatoes shredded scrubbed
• 6 servings salt and pepper to taste
• 0.5 cup vegetable oil 

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• mixing bowl
• colander

Directions

1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
3. Heat the oil in a large skillet over medium-high heat.
4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side.
5. Transfer the latkes to a paper towel–lined baking sheet in a 200°F oven until serving.