parsnip latkes with horseradish and dill

INGREDIENTS

• 1/2 pound (about 1 large) Russet potato
• 1 tablespoon fresh lemon juice
• 1 pound parsnips (about 2 large or 4 medium)
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs, lightly beaten
• 2 tablespoons chopped fresh dill
• 1 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• Olive oil (or a mix of olive and vegetable or peanut oil) for frying
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon table salt
• 1 tablespoon freshly grated or prepared horseradish
• 1 tablespoon chopped dill