Latkes can spruce up Hanukkah meal

To spice up the Hanukkah menu, we've added lightly nutty parsnips to the traditional latke recipe.
1 3/4 pounds potatoes
1 1/2 pounds parsnips
2 green onions
1/4 cups all-purpose flour
1 teaspoons salt
1/4 teaspoons black pepper
2 large eggs
Salad oil

1. Peel and finely shred potatoes. With hands, squeeze out as much liquid as possible; place potatoes in medium bowl. Peel and finely shred parsnips into bowl with potatoes. Finely chop green onions; add to potato mixture.

2. Stir flour, salt, pepper and eggs into potato mixture.

3. Heat 2 teaspoons salad oil in nonstick 12-inch skillet over medium-high heat until hot. Drop latke mixture by 1/4 cups into hot skillet, cooking 4 at a time. With pancake turner, flatten each latke to a 3 1/2-inch round. Cook latkes for about 5 minutes until underside is golden. With pancake turner, turn latkes and cook another 5 minutes until second side is golden. Remove latkes to wire rack.

4. Repeat with remaining potato mixture, using 2 teaspoons hot salad oil per batch of latkes.

5. Keep latkes warm or reheat just before serving. To reheat, place rack on cookie sheet and heat in 375 F oven until hot, about 10 minutes. Makes 12 latkes.

. Each serving: About 150 calories, 7g total fat, 36mg cholesterol, 195mg sodium.

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