Rinse the grated potatoes in a large bowl of cold water. Drain in colander, squeeze out any excess water and then spread out on a clean kitchen towel to dry completely.

In a large bowl, mix together the potato, parsnips, chives, egg whites, cornstarch, 1 teaspoon salt and plenty of black pepper.

Heat half the butter and half the oil in a large frying pan over medium-high heat. Use your hands to pick out about 2 tablespoons of latke mix, squeeze firmly to remove some of the liquid and shape into thin patties about 5/8-inches thick and 3¼-inches in diameter. Carefully place as many latkes as you can comfortably fit in frying pan, push down gently and level them with the back of a spoon. Fry over medium-high heat for 3 minutes on each side. The latkes need to be completely brown on the outside. Remove the fried latkes, place on peper towels and keep warm while you cook the rest. Add the remaining butter and oil as needed.

Serve at once with sour cream on the side. You can also sprinkle with super fine sugar as an option.

Note: This is an Ashkenazic Hanukkah specialty.