Vegetable Latkes

Ingredients

• 2 large eggs
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon fresh dill, chopped
• 1/4 teaspoon baking powder
• 1/4 teaspoon black pepper
• 1 small onion
• 2 large baking potatoes
• 1 medium peeled beet
• 1 medium peeled parsnip
• 1 large peeled carrot
• 5 tablespoons vegetable oil (for frying)

Directions

1. 1

   Preheat oven to 275F.

2. 2

   Place large baking sheet in oven.

3. 3

   Line second sheet with paper towl.

4. 4

   In a large bowl, whisk eggs, dill, flour, salt, baking powder, and pepper.

5. 5

   In processor, using medium shredding disk, shred onion, potato, beet, parsnip, and carrot (if shredding by hand use the large hole grater); add to egg mixture.

6. 6

   In large nonstick skillet, heat 1 Tbs oil over medium high heat, tilt to coat bottom.

7. 7

   Drop 4 level 1/4 cup mounds vegie mixture into skillet.

8. 8

   Flatten into 3 in rounds with a spatula.

9. 9

   Cook 2 minutes per side or until golden.

10. 10

    Drain on paper towl lined baking sheet.

11. 11

    Place on baking sheet in oven to keep warm.

12. 12

    In 4 batches, fry remaining pancakes in 1 Tbs oil per batch, being sure to mix batch before frying.

13. 13

    Serve warm with applesauce and sour cream, if desired.