6 Servings 30 min Cook
1 Dash Salt
1 Dash Pepper
2 Large (7-1/4" to 8-/1/2" long) Carrots
3/4 Cup Wheat Flour
1 Cup slices Parsnips
3 Leek Leeks
1/2 Cup Vegetable Oil
3 Extra large Egg
2 Tsp Baking Powder
2 Potato large (3" to 4-1/4" dia) Potato
Peel and shred carrots, parsnip and potatoes.
Finely chop leeks using only the white and pale green parts.
Break eggs into bowl and beat well.
In a colander, rinse the parsnip and potatoes under cold water.
Pat dry thoroughly with paper towels; transfer to a mixing bowl.
Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
Heat the oil in a large skillet over medium-high heat.
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.
Transfer the latkes to a paper towellined baking sheet in a 200F oven until serving.