parsnip latkes with horseradish and dill

6554713755_daa5dfaf00

Course Breakfast and Brunch

Ingredients in this Recipe

1 pound parsnips (about 2 large or 4 medium)
1 tablespoon fresh lemon juice
1 teaspoon baking powder
1 teaspoon table salt
1/2 pound (about 1 large) Russet potato
1/4 cup all purpose flour
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons chopped fresh dill
Olive oil (or a mix of olive and vegetable or peanut oil) for frying

Recipe Preparation

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