Winter Vegetable Fritters
~ Potato Zucchini Latkes with Parsnip ~

Crispy Potato Zucchini Latkes get an interesting flavor boost from parsnip. These lacy rounds disappear like magic with or without the Dill Sauce I usually serve alongside. The rich colors compliment your Sukkos menu, and Chanukah latkes were never so delicious.

1 large potato, peeled and finely shredded

2 carrots, peeled and finely shredded

2 parsnips, peeled and finely shredded

1/4 cup flour

1/4 cup fresh dill, chopped or 1 1/2 tablespoons dried

2 green onions, chopped (about 1/4 cup)

1 teaspoon salt

1/2 teaspoon pepper

2 eggs, beaten

1/3 cup vegetable oil

1. In a large mixing bowl, toss together shredded vegetables, flour, dill, green onions, salt and pepper. Stir in eggs and mix well.

2. Heat a large non stick skillet over medium high heat and add enough oil to thinly coat the bottom of the pan. When oil is very hot, drop vegetable mixture by heaping tablespoons into pan. Flatten a little to spread into uniform patties. Cook until brown, about 3 minutes per side.

3. Remove with a small, slotted spatula and drain on paper towels spread over newspaper or paper bags. Repeat with remaining batter, adding oil to the pan as needed to prevent fritters from sticking.

4. Serve warm with Dill Cream Sauce.

After step 4, you may freeze the fritters. Place in layers in a baking pan, with aluminum foil between layers. Freeze several hours. Remove from freezer, quickly place in a large freezer bag and return to freezer. They will keep about 6 weeks. To reheat: Preheat oven to 400 degrees. Place frozen fritters in one layer on a baking pan in. Bake 5-10 minutes.

3/4 cup (pareve) sour cream

3/4 cup mayonnaise

1/2 cup water

1 1/2 tablespoons lemon juice

1/3 cup fresh dill, chopped 2 tablespoons dried

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1. In a medium bowl, whisk together all ingredients. Refrigerate until ready to use.

2. Refrigerate tightly covered sauce for up to for two weeks.