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Root Vegetable Latkes for TwoRoot Vegetable Latkes
- 2 baking potato (16 oz)
- 2 small parsnip (8 oz), trimmed and peeled
- 2 small celeriac (10 oz), peeled
- 1 small kabocha squash (12 oz), peeled, trimmed, and seeds removed
- 1 onion
- 2 eggs
- 5 tablespoons flour
- 2 1/2 teaspoons salt
- Oil for frying
Directions:View on Big Girls Small Kitchen
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