• Ingredients:
            8-12 latkes

    • 1 6- to 7-ounce underripe Bosc pear, quartered, cored
    • 1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces
    • 1 large egg, beaten to blend
    • 1 1/2 tablespoons chopped celery leaves
    • 1 1/2 teaspoons drained white horseradish
    • 3/4 teaspoon salt
    • 1/2 cup panko (Japanese breadcrumbs)
    • Vegetable oil (for frying)

    Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

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