Potato Parsnip Latkes

It's that time of year again, I even remembered with days to spare!

This year my farm box doesn't have leeks yet, but I do have parsnips for the first time. I've never cooked a parsnip before, but assumed they'd go great in latkes. While the flavor was fantastic, they turn a bit creamier than I'd like in a crispy latke; good enough I recommend trying it. Maybe someone has advice on how to keep the crispiness?

• 2 medium parsnips (2 cups worth once julienned)
  
• a few handfuls worth of potato, I used 4-5 small ones (also 2 cups julienned)
• 1 carrot, shredded
• zest of 1 lemon
• 3 eggs, beaten
• 2 Tbsp barley flour (use all AP if you don't have barley)
  
• 2 Tbsp AP flour
• peanut or other high-heat oil

1. Thoroughly scrub parsnips and potatoes
2. Peel parsnips. I almost never peel my potatoes, but that's a personal choice.
3. Julienne parsnips and potatoes and toss them in a large bowl together
4. Lightly salt the vegetables to release moisture, then press it from them with a dish or paper towel (you don't want lint in the latkes!)
5. Mix in shredded carrot, it's mostly there for color.
   
6. Toss flours with the vegetables. Barley flour enhances the sweet earthiness of the parsnip with nuttiness, but using all AP would be fine
7. whisk eggs and lemon zest, stir into julienned vegetables
8. preheat oven to 375 degrees
9. heat oil in large cast iron skillet to high
10. when oil is quite hot drop mixture into oil one heaping teaspoon at a time, careful not to crowd skillet
11. brown latke on each side, approximately 1-2 minutes per side, then remove to foil lined baking sheets
12. when baking sheets are full, move to oven and bake 20-25 minutes
13. remove and serve immediately with plain yogurt and apple sauce
    

As a side I served spinach salad with a dressing made of 1 Tbsp red bell pepper and ancho chili
jam, 1 Tbsp extra virgin olive oil, and 2 Tbsp fresh lemon juice