Ingredients Jump to Instructions ↓

  1. 6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks

  2. 1 tablespoon lemon juice

  3. 1 tablespoon apple cider

  4. 1 teaspoon lemon zest

  5. 1/2 teaspoon Chinese 5-spice powder

  6. 1 tablespoon sugar

  7. 1 pound sweet potatoes , peeled

  8. 1/2 pound parsnips, peeled Salt

  9. 1/4 cup flour

  10. 2 large eggs

  11. 1/4 cup vegetable oil Sour cream

  12. 1/4 cup green onions, sliced thinly on the bias

Instructions Jump to Ingredients ↑

  1. 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.


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