Carrot-Parsnip Latkes

• 2 medium carrots, peeled and grated coarsely
• 5 small parsnips, peeled and grated coarsely
• 1/4 cup matzo meal or flour
• 2 large eggs, beaten
• 1 teaspoon minced chives or scallion
• 1 teaspoon chopped parsley
• Salt and pepper to taste
• Peanut oil for frying

Toss the carrots and parsnips with the flour. Then add the eggs, chives, parsley, and salt and pepper to taste. Mix well. Heat 1/4-inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.