Let the shredded potatoes sit in a colander inside a large bowl for 20 minutes.

In another bowl, toss the carrots, parsnips and onion with the flour, beaten eggs, salt and pepper. Use your hands to squeeze out any remaining liquid from the grated potatoes.

Fold in the veggie mixture, oil, and potatoes and mix well.

In a large skillet or paella pan, heat 1/4 inch of vegetable oil on medium heat. With your hands, shape the mixture into 3" pancakes and drop into hot oil. Brown both sides. Set the latkes on paper towels to absorb the oil...

Then the fun begins...!

Try dipping the latkes in any or all of the Golda's pestos....If you are using the Skoogk, mix 1 teaspoon Skoogk with 1 cup sour cream.......