Ingredients Jump to Instructions ↓

  1. 500g sweet potatoes, peeled

  2. 250g parsnips, peeled

  3. Salt

  4. 40g plain flour

  5. 2 large eggs

  6. 60ml vegetable oil

  7. Sour cream

  8. 2 spring onions, sliced thinly on the bias

  9. 6 granny smith apples, peeled, cored and cut into 2 1/2cm chunks

  10. 1 tbsp lemon juice

  11. 1 tsp lemon zest

  12. 1 tbsp pressed apple juice

  13. 1/2; tsp chinese 5-spice powder

  14. 1 tbsp caster sugar

Instructions Jump to Ingredients ↑

  1. Sweet potato and parsnip latkes with chunky 5-spice applesauce For the latkes:

  2. 1) Using 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.

  3. In a large saute pan over medium heat, heat 30ml of the vegetable oil.

  4. Form the potato mixture into 7.5cm latkes that are about 1-1.5cms thick. Add to vegetable oil 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.

  5. Serve latkes with applesauce, sour cream and green onions.

  6. For the applesauce:

  7. 1) 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.

  8. Cook for 10 to 15 minutes until apples begin to break down, but are still chunky. Remove from heat and cool.


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