Best served with applesauce and sour cream.

INGREDIENTS

1 large parsnip, peeled and shredded
2 large russet potatoes, scrubbed and shredded
2 large carrots, peeled and shredded
3 leeks (white and light green parts only) or 1 onion, chopped
¾ cup rice flour
1 teaspoon baking powder
3 large eggs, beaten (or egg substitute)
Salt and pepper to taste
¼ – ½ cup oil

DIRECTIONS

1. In a colander, rinse the parsnips and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.

2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt and pepper.

3. Heat the oil in a large skillet over medium-high heat.

4. Drop in large spoonfuls of the batter, flattening each with the back of a spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side.

5. Transfer the latkes to a paper towel-lined baking sheet in a 200 degree oven until ready to serve.

Tags: celiac, celiac disease, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, latkes, Tina Turbin, vegetable latkes, Vegetables

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