Parsnip and Carrot Latkes

Peel and remove ends from parsnip and carrots
Grate parsnip and carrots and place ina large bowl
Puree onions and garlic in food processor and add to vegetables mixture
Add remaining ingredients and mix well
Heat 182 inch of olive oil ina heavy pan until right before the oil's smoking point
Add 1/4 cup of batter at atime to the hot oil, pressing gently with the back of the spatula untill each pancake is 1/2 inch thick
Cook untill the exterior is crispy and a dark golden brown in color (approximatly 2 minutes)
Flip and cook on second side
Remove with slotted spatula and place on plate with several layers of brown paper or paper towel
Serve hot

Parsnip and Carrot Latkes
1 Pound	Parsnips
1/2 Pound	Carrots
1 Large	Onion
6 Cloves	Garlic
1 Tablespoon	Ground black pepper
2 Teaspoons	Salt
Juice of 1/2 Lemon
1/2 Cup	Chives, finely chopped
3	Eggs beaten
1/2 Cup	Matzo Meal
Olive Oil (For frying)

Peel and remove ends from parsnip and carrots Grate parsnip and carrots and place ina large bowl Puree onions and garlic in food processor and add to vegetables mixture Add remaining ingredients and mix well Heat 182 inch of olive oil ina heavy pan until right before the oil's smoking point Add 1/4 cup of batter at atime to the hot oil, pressing gently with the back of the spatula untill each pancake is 1/2 inch thick Cook untill the exterior is crispy and a dark golden brown in color (approximatly 2 minutes) Flip and cook on second side Remove with slotted spatula and place on plate with several layers of brown paper or paper towel Serve hot