Sweet Potato and Parsnip Latkes with Chunky 5-Spice Applesauce
The holidays are all about eating and celebrating with friends and family. So each week through the month of December, I’m going to share with you a different recipe to try at home. This week’s is a fresh take on a classic. Something different to explore this holiday season. Enjoy!
Ingredients:
For the Chunky 5-spice Applesauce:
6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 tablespoon lemon juice
1 tablespoon apple cider
1 teaspoon lemon zest
1/2 teaspoon Chinese 5-spice powder
1 tablespoon sugar
For the Latkes:
1 pound sweet potatoes, peeled
1/2 pound parsnips, peeled
Salt
1/4 cup flour
2 large eggs
1/4 cup vegetable oil
To finish:
Sour cream
1/4 cup green onions, sliced thinly on the bias
Directions:
For the applesauce: In a large saucepan over medium heat, combine the apples, lemon juice, apple cider, lemon zest, 5-spice powder and sugar and stir to mix well. Cook for 10 to 15 minutes until apples begin to break down, but are still chunky. Remove from heat and cool.
For the latkes: On a box grater, grate the sweet potatoes and the parsnips. Combine potatoes and parsnip in a large bowl. Season with salt and toss to combine. Add flour and stir to distribute evenly. Add eggs and stir well. In a large saute pan over medium heat, heat 2 tablespoons of the chicken fat. Form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add to chicken fat 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 this procedure with all of the potato/parsnip mixture, adding more fat as necessary.
Serve with applesauce, sour cream and green onions.
