Name: Sweet Potato and Parsnip Latkes with Chunky Five-Spice Applesauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: About 12 latkes
Cuisine: jewish-cooking
Ingredients: 6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 tablespoon apple cider; 1/2 teaspoon Chinese Five-spice powder; 1 tablespoon sugar; 1 pound sweet potatoes, peeled; 1/2 pound parsnips, peeled; Kosher salt; 1/4 cup all-purpose flour; 2 large eggs; 1/4 cup vegetable oil, plus more as necessary; Sour cream; 1/4 cup scallions, thinly sliced on the bias

Directions

For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
Serve the latkes with the applesauce, sour cream and scallions.

Recipe courtesy Food Network Kitchens

Sweet Potato and Parsnip Latkes with Chunky Five-Spice Applesauce

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