I promised a recipe to accompany the Jenkins Jellies applesauce I picked up at Studio Root66 and here it is: Yam and Parsnip Fritters with Spiced Applesauce.
These could be called latkes too. Applesauce and sour cream are traditional accompaniments to latkes so it makes sense. But these felt more fritter-like to me, probably because the yams and parsnips are such a sweet combination. They are also really great foods for this time of year, and I guess I associate fritters with the warmth of hearth and home this time of year. In any case, call them what you like. I think you’ll find they are delicious!
I choose these ingredients because I am always looking for new ways to enjoy yams and sweet potatoes. Especially as we are entering the holiday season, so it was not a hard reach to replace the russett potatoes I usually use for a recipe like this with this red skinned fall favorite. The parsnips were a last minute addition. Partly because they were handy and needed to be used today, but also I liked the contrast they provide in both flavor and color.
If you do not have Chinese 5 Spice Powder it is not a vital ingredient. My handmade applesauce from Jenkins Jellies was so good it certainly did not need any help from me. But I went ahead and added it because the spicy quality of the cinnamon and other ingredients in the powder made a nice bridge of flavors between the yams and the apples and kept the whole of the recipe from getting too sugary sweet.
1 large yam (or sweet potato), about 1 lb
3 medium parsnips, about 1/2 pound
salt and white pepper to taste
1â„2 c all purpose flour
3 large eggs
vegetable oil for fryer
2 c applesauce
1â„2 t chinese 5 spice powder
3 scallions, finely sliced (green parts only)
1 c sour cream
Using a box grater, or the equal sized grating disc on a food processor, grate the yam and the parsnips.
Combine them both in a large bowl. Season with salt and a pinch of white pepper. Toss to combine. Add flour and stir the mixture together well to distribute the flour evenly. Add eggs continuing to stir and mix.
In a large saute pan set over medium heat, heat about 1/4″ deep of vegetable oil.
While the oil heats form the potato mixture into 3‑inch rounds that are about 1/2‑inch thick. Using a spatula so that the fritter do not fall apart carefully add them to the hot oil, working with 2 or 3 at a time. 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 more salt. Repeat this procedure with all of the yam parsnip mixture, adding more oil as necessary.
In a small bowl stir the applesauce and Chinese 5 spice powder together.
Serve with spiced applesauce, green onions and sour cream.