Using a food processor, grate the potatoes and parsnips. Add the onion and salt and stir until well combined. Transfer to a clean kitchen towel, and squeeze hard to extract as much moisture as possible.
Heat oil in a large, non-stick skillet (or tabletop grill) to medium-high heat (setting 8 for the LeMax grill) and fry the latkes until golden brown and crisp, about 4 to 5 minutes per side.
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