Parsnip-Celery Root Latkes

Preheat oven to 300 levels F.

Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a spacious bowl. Recede within the shredded greens.

Warmth 2 tablespoons oil in a spacious skillet over medium warmth. Cook 4 pancakes per batch, the utilization of about 1/4 cup of batter for every. Cook except golden, 2 to three minutes per aspect. Preserve warmth within the oven. Repeat for 3 extra batches, the utilization of 2 tablespoons oil for every batch. Wait on topped with crème fraîche (or bitter cream) and chives, if desired.