Total Time

　　30 minutes

　　This lighter take on the classic recipe will be gobbled up as quickly as the original—and is still best served with applesauce and sour cream.

　　

Ingredients

Makes 6

　　1 large parsnip, peeled and shredded

　　2 large russet potatoes, scrubbed and shredded

　　2 large carrots, peeled and shredded

　　3 leeks (white and light green parts only) or 1 onion, chopped

　　3/4 cup all-purpose flour

　　1 teaspoon baking powder

　　3 large eggs, beaten

　　Salt and pepper to taste

　　1/2 cup vegetable oil

　　

Step 1

1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.

　　

Step 2

2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.

　　

Step 3

3. Heat the oil in a large skillet over medium-high heat.

　　

Step 4

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. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.