GARDEN VEGETABLE LATKAS
    From Sheila Caplan 

2 large potatoes, peeled, coarsely grated
2 large carrots, peeled, coarsely grated
2 large parsnips, peeled, coarsely grated
1/4 c. flour
1/4 c. fresh dill, chopped
1/4 c. green onions, chopped
1/2 tsp. slat
1/2 tsp. pepper
2 large eggs, beaten
1/2 c. vegetable oil

With the shredder disc on the food processor grate the veggies. 
Immediately after grating, roll them up in a clean towel and squeeze tightly 
to absorb moisture from vegetables. Then put the steel blade in the processor 
bowl, and with just a few spins, chop them a bit. 
Blend flour, dill, onions, salt and pepper in a large bowl. 
Add veggies and toss to coat. Mix in eggs. 

Heat 6 tbsp. oil in a large skillet on medium heat. 
Drop 2 heaping teaspoons of batter per pancake into hot oil and flatten with 
a spoon. (Use less for small, hors d'oeuvres size ones). 
Cook until brown, about 3 min. per side.

Yield: about 12 4" latkas. Recipe can be easily doubled. 
These freeze well and can be reheated in a 325 oven.
    
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