Parsnip and Potato Latkes

Makes about 16 latkes. These are for Greg as they are from his favorite site Epicurious and because he had latkes at his 21st party.





1 large 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 or corn 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: smoked salmon and/or sour cream
Special equipment: a thin (fine-weave) kitchen towel

Preparation:
1. Preheat oven to 140°c to keep the latkes warm.
2. Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. 3. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
4. Heat oil in a 12-inch nonstick frying pan over moderate heat until hot but not smoking. Spoon tablespoons of the latke mixture into the frying pan, then flatten into rounds with a slotted spatula.
5. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side.
6. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking