Ingredients
Carrot and parsnip mixture (carrots, parsnips, regular or plant based eggs, regular or GF flour, kosher salt, Greek yogurt, olive oil)
Sour cream
Apple sauce
Directions
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.
Recipe Note
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.
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