Potato-Parsnip Latkes With Horseradish And Dill

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smitten kitchen


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1/2 pound (about 1 large) Russet potato

1 tablespoon fresh lemon juice

1 pound parsnips (about 2 large or 4 medium)

1/4 cup all-purpose flour

1 teaspoon baking powder

2 large eggs, lightly beaten

2 tablespoons chopped fresh dill

1 teaspoon table salt

1/4 teaspoon freshly ground black pepper

Olive oil (or a mix of olive and vegetable or peanut oil) for frying

1 cup sour cream

1 tablespoon lemon juice

1/2 teaspoon table salt

1 tablespoon freshly grated or prepared horseradish 1 tablespoon freshly grated or prepared horseradish

1 tablespoon chopped dill

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