Ingredients

• 1 large Yukon gold potato, peeled
• 2 medium parsnips, peeled
• 1  large pear, peeled
• 2 eggs or equivalent egg replacer
• 2 tbsp (30 mL) all-purpose g-f flour (or wheat flour)
• Few pinches salt and pepper
• 1 ⁄ 2 cup (125 mL) vegetable oil [check for allergy-safe brand]

Method

1. Coarsely grate potato, parsnips and pear. Transfer to bowl after squeezing out and discarding excess juice.
2. Add egg (or egg replacer), flour and a pinch of salt and pepper. Mix thoroughly.
3. In a sauté pan, heat oil over medium heat. Using a large soup spoon, place one helping of latke mixture into oil, flattening gently with back of spoon.
4. Cook 3-4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil. Season with salt and pepper.
5. Repeat process, making about 12-15 latkes. Serve with apple sauce and vegan (dairy-free) sour cream.