- 8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
- 8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces
- 8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces
- 1/4 cup all purpose flour
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs, beaten to blend
- 10 tablespoons (about) vegetable oil
- Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.
- Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.