1

Preheat oven to 250 degrees F.

2

Toss lemon juice with potato in a small bowl. Place potato onto a fine-weaved kitchen towel (or cheesecloth), wrap towel around potato to form a sack and twist tightly to wring out as much liquid as possible.

3

In a large bowl, combine potato, parsnips, flour, eggs, chives, salt and pepper until well mixed.

4

Heat oil in a 12" non-stick skillet over medium heat until hot but not smoking. Fill a ¼ cup measure full with latke mixture and carefully spoon into skillet. While in skillet, flatten with a slotted spatula to 3" in diameter. Form 3 more latkes in skillet, then cook until golden (about 1 ½ minutes per side). Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in the oven.

5

Continue cooking latkes in batches of four until you run out of mix. Enjoy!