Sweet Potato Parsnip Latkes With Feta And Leeks

By Food52
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1 tablespoon butter or olive oil

2 medium-sized leeks, washed and thinly sliced

1 pound sweet potatoes (usually about 1 large)

1 pound parsnips (number will vary depending upon size)

1/2 teaspoon coarse salt

1/4 teaspoon ground white pepper

1 pinch ground nutmeg

4 ounces feta, crumbled (a creamy French or Israeli style is nice)

2 eggs, lightly beaten

1/4 cup matzo meal

1/2-1 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)

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