2½poundYukon Gold potatoAbout 5 potatoes, peeled and grated
1½pound parsnipAbout 4 large parsnips, peeled and grated
2/3cupfresh chiveminced
4egg white
2tablespooncorn starch
5tablespoonunsalted butter
5tablespoonsunflower oilor other vegetable oil
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
5tablespoonsour creamgarnish
1/3cupfresh chivegarnish
Instructions
Peel and grate the parsnips and potatoes and rinse them gently under cold water.
Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
Serve latkes immediately with sour cream and chives,
Reheating Instructions
Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.