1 large russet potato (8 to 12 oz)
1 tbsp fresh lemon juice
2 large eggs, lightly beaten
2 medium parsnips 1lb total, peeled and coarsley grates
1/4 cup all-purpose flour
3 tbsp finely chopped fresh chives
3/4 tsp salt
1/4 tsp black pepper
3/4 cup oil for frying
Applesauce and/or sour cream for topping
Preheat oven to 250 degrees
Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist lightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs. chives, salt and pepper until combined well.
Heat oil in a 12 inch skillet over moderate heat until hot but not smoking. Fill a 1/4 measure three quarters full with latke mixture and careful spoon it into skillet, then falttern to 3 inches in diameter with a spatula. Form 2 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towls to drain. Keep warm on rack set in a shallow baking pan in the oven.