• 1 pound(s) (2 medium) baking potatoes, peeled and shredded
• 1 pound(s) (1 large or 2 medium) sweet potatoes, peeled and shredded
• 2 parsnips, peeled and shredded
• 1/2 onion, peeled and shredded
• 1 egg, lightly beaten
• 2 tablespoon(s) flour
• 2 tablespoon(s) salt
• 1 teaspoon(s) freshly ground black pepper
• 1 cup(s) canola oil, for frying

Use a food processor to shred all the ingredients. If you don’t have a food processor a grater works fine, but be prepared for a sore wrist!

1. Shred the baking potatoes first and place them in a large bowl filled with cold water.

2. Shred the sweet potatoes, parsnip and onion. Combine them in a large mixing bowl.

3. Squeeze the water out of the shredded baking potatoes with a strong paper towel or (clean!) dish towel. Carefully pour the water out of the bowl but don’t discard the white starch on the bottom of the bowl.

4. Add the dried potatoes to the sweet potatoes, parsnip and onion. Mix in the egg, flour and potato starch from the bottom of the potato bowl. Season the mixture with salt and pepper.

5. Form the mixture into loose patties. Lay them in a single layer on a plate or cookie sheet.

6. Pour the canola oil into a large sauté pan with sloping sides. Place the pan over medium heat and allow the oil to get hot and glistening (this can take up to 5 minutes).

7. Drop the patties into the oil and cook for 12 minutes on each side, until golden brown.

8. Transfer the latkes to a paper towel-lined baking sheet. They can be eaten immediately or reheated in a 350 degree oven for 10 minutes before serving (you can cook them up to 4 hours ahead and keep them covered with foil or a paper towel, at room temperature) Serve with apple sauce, sour cream or Herbed Cheese Latke Spread.

A few things to keep in mind as you are frying up latkes in your kitchen:

• Hot oil is extremely dangerous. Never walk away from your stove when there’s hot oil in the pan.

• Keep your pot handles facing in, not hanging over the edge of your stove.

• Water and hot oil DO NOT mix! Take care not to drop any water in your frying oil; it will splatter all over you and your kitchen. Keep your spatula dry. Keep a dry towel nearby.

• The oil has to be changed once it starts smoking or turns black. You can probably get away with 3—4 batches of latkes before changing the oil.

• Be prepared: Have your paper towel-lined baking sheet nearby, keep a spoon rest available for your spatula, and cover yourself with an apron.

• Keep the exhaust fan on and the windows open; oil smells and can leave a film on all of your kitchen appliances.

Latkes are delicious and worth all of the hard work, but thank goodness we only do this once a year!