1 pound russet potatoes, peeled and grated on the large holes of a box grater
1 white onion, peeled and grated on the large holes of a box grater
¾ pounds parsnip, peeled and grated on the large holes of a box grater
3 medium carrots, peeled and grated on the large holes of a box grater
2 leeks, white and pale green parts cut into ¼-inch pieces
3 tablespoons flour
In a big bowl, combine the peeled potatoes and onions and mix with your hands. In another bowl, combine the peeled parsnips, leeks, and carrots.
Now for the main event. Using a clean kitchen towel, cheesecloth or your hands, squeeze excess liquid out of the potato-onion mixture and add to a separate bowl. Mix in eggs, a few big pinches of salt, and flour with your hands. Form patties about 3 inches in diameter and just shy of an inch thick. Do the same for the parsnip mixture.
In a big skillet, add a few glugs of vegetable oil until it’s about ¼-inch deep and heat over medium-high heat. When the oil is hot, add your first batch of latkes, leaving plenty of room between each of them. Cook for about 5 to 6 minutes on each side—you want them to be a deep golden brown on each side, and fully cooked through. When your first batch is done, place them on a baking dish covered with paper towels and sprinkle with flaky salt immediately. Keep latkes warm in an oven turned on very low. Repeat until you’ve cooked all of the potato and parsnip mixtures.