Ingredients

1 large russet (baking) potato (8 to 10 oz)

1 tablespoon fresh lemon juice

2 medium parsnips (1 lb total), peeled and coarsely grated

1/4 cup all-purpose flour

2 large eggs, lightly beaten

3 tablespoons finely chopped fresh chives

3/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup vegetable oil

• Accompaniment: applesauce and/or sour cream

• Special equipment: a thin (fine-weave) kitchen towel

Description

There's No One Way To Serve Latkes. Some People Like Them As A First Course Or As An Hors D'oeuvre, While Others Make Them As A Side Dish. We...

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