Vegetable Latkes
['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']
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. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.
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