Carrot and Parsnip Fritters

2 eggs (2)

4 cups grated parsnips (1 L)

2 cups grated carrots (500 mL)

1/2 cup grated, old cheddar cheese (125 mL)

1 green onion, finely chopped (1)

1/2 cup all-purpose flour (125 mL)

1 tsp chili powder (5 mL)

1/4 tsp salt (1 mL)

1/4 cup canola oil, divided (60 mL)
1. In a large bowl, whisk eggs together. Add in parsnips and carrots to bowl and stir until combined.
2. Add cheese, onions, flour, chili powder and salt. Stir until combined.
3. In a large skillet over medium-high heat, add 2 Tbsp (30 mL) canola oil. Using a 1/4 cup (60 mL) scoop, drop mixture into the skillet and flatten each fritter to 3/4 of an inch (2 cm) with a spatula.
4. Cook the fritters for 2 to 3 minutes per side, flipping once.
5. Remove from pan to a paper towel-lined plate.
  Repeat with remaining batter, adding 1 Tbsp (15 mL) of canola oil per batch of four. Serve warm.