Directions:
- Preheat oven to 325.
- Shred the potatoes, carrots and parsnips.
- Roll the vegetables up in a clean kitchen dish towel and squeeze all the moisture out.
- In a medium bowl, blend the flour, dill, onions, salt and pepper.
- Add the vegetables and toss to coat well.
- Mix in the eggs.
- Heat oil in a large skillet over medium heat.
- Working in batches, drop 2 tablespoons of batter per pancake into hot oil.
- Using a spoon, spread to 4 inch rounds.
- Cook until brown, about 3 minutes per side.
- Transfer cooked latkes to a baking sheet to keep warm in the oven.
- Repeat with remaining batter, adding more oil to skillet as needed.
- Serve hot with some sour cream mixed with additional dill and green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.36 Kcal (198 kJ) | ||
| Calories from fat | 16.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 3% | |
|---|---|---|---|
| Cholesterol | 18.85mg | 6% | |
| Sodium | 103.56mg | 4% | |
| Potassium | 136.9mg | 3% | |
| Total Carbs | 6.69g | 2% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.9mg | 44% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 103.92 Kcal (435 kJ) | ||
| Calories from fat | 35.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 3% | |
|---|---|---|---|
| Cholesterol | 41.37mg | 6% | |
| Sodium | 227.26mg | 4% | |
| Potassium | 300.42mg | 3% | |
| Total Carbs | 14.69g | 2% | |
| Sugars | 2.36g | 4% | |
| Dietary Fiber | 2.31g | 4% | |
| Protein | 3.32g | 3% | |
| Vitamin C | 9.1mg | 7% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 17.4mg | 44% | |
| Calcium | 63.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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