1 Veggie Box onion
Veggie Box potatoes
Veggie Box sweet potatoes
6 tablespoons all-purpose flour
3 teaspoon kosher salt
Pinch cayenne
3 eggs, lightly beaten
Veggie Box scallions
Vegetable oil
Sour cream
Beet or regular horseradish
2 to 3 sprigs flat-leaf parsley

1 Veggie Box onion 6 tablespoons all-purpose flour 3 teaspoon kosher salt 3 eggs, lightly beaten 2 to 3 sprigs flat-leaf parsley

Preheat the oven to 200 degrees F. Put a wire rack
on a baking sheet and place in the oven.Grate the
onion on a box grater into a large bowl. Grate both
potatoes into the same bowl, grating down the
length of the potato to get long strands. Toss the
potatoes with the onions as you work to keep
them from discoloring. Put potato mixture in a
clean dish towel and wring out excess liquid. Toss
the latke mixture with the flour, salt, and cayenne.
Stir in the egg. Heat a 1/4-inch oil in a large cast
iron or other heavy skillet over medium heat.
Working in batches, spoon about 1/4 cup of the
latke mixture into the skillet, pressing lightly to
form 3-inch pancakes. Take care not to overcrowd
the pan. Cook, turning once, until just golden,
about 2 minutes per side. Transfer to the rack in
the oven while you cook the remaining batter.
Serve the latkes topped with a small dollop of sour
cream, scallions, and horseradish. Garnish with a
parsley leaf. Serve immediately.