Ingredients:
        8-12 latkes

• 1 6- to 7-ounce underripe Bosc pear, quartered, cored
• 1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces
• 1 large egg, beaten to blend
• 1 1/2 tablespoons chopped celery leaves
• 1 1/2 teaspoons drained white horseradish
• 3/4 teaspoon salt
• 1/2 cup panko (Japanese breadcrumbs)
• Vegetable oil (for frying)

Preparation
Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.