Mix 'n Match Latkes
Carrot and parsnip mixture (carrots, parsnips, regular or plant based eggs, regular or GF flour, kosher salt, Greek yogurt, olive oil)
Place the mixture in a bowl.
Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle.
Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.
Serve with sour cream or warm applesauce.
To freeze: After cooking, allow latkes to cool, place on a baking sheet in the freezer for 30 minutes, then transfer to a labeled zipper bag or other freezer container for up to 4 months. When ready to cook, defrost in the fridge overnight, or place frozen latkes in a 300F oven for 10 minutes, or until warmed through.