Sweet Potato and Parsnip Latkes with Chunky Five-Spice Applesauce
- Level: Intermediate
- Yield: About 12 latkes
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 166
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 385
- Total: 45 min
- Active: 45 min
Ingredients
Applesauce:
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
Latkes:
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
For Serving:
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.