Directions:
- 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
- 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
- 3. Heat the oil in a large skillet over medium-high heat.
- 4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towellined baking sheet in a 200°F oven until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.95 Kcal (1436 kJ) | ||
| Calories from fat | 187.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.82g | 32% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 70.1mg | 3% | |
| Potassium | 609.45mg | 13% | |
| Total Carbs | 33.26g | 11% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 7.67g | 15% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.2mg | 12% | |
| Calcium | 97mg | 10% | |
| Amount Per 100 g | |||
| Calories | 184.59 Kcal (773 kJ) | ||
| Calories from fat | 100.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.21g | 32% | |
|---|---|---|---|
| Cholesterol | 50.06mg | 31% | |
| Sodium | 37.73mg | 3% | |
| Potassium | 328.03mg | 13% | |
| Total Carbs | 17.9g | 11% | |
| Sugars | 1.91g | 14% | |
| Dietary Fiber | 1.75g | 13% | |
| Protein | 4.13g | 15% | |
| Vitamin C | 6.1mg | 19% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.2mg | 12% | |
| Calcium | 52.2mg | 10% | |
* 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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