Garden Vegetable Latkes | The Fancy Pants Kitchen

Ingredients

• 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 fresh dill
• 1/4 cup chopped green onions
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 2 large eggs, beaten to blend
• 10 tbsp (approximately) vegetable oil