Yams or sweet potatoes transform this fritter from a traditional latke into a special treat for autumn.
makes about twelve 3‑inch fritters or latkes if you prefer.
- 1 large yam (or sweet potato), about 1 lb
- 3 medium parsnips, about ½ pound
- salt and white pepper to taste
- ½ cup all purpose flour
- 3 large eggs
- vegetable oil for fryer
- 2 cup applesauce
- ½ teaspoon chinese 5 spice powder
- 3 scallions, finely sliced (green parts only)
- 1 cup sour cream
Using a box grater, or the equivilant 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 ofwhite 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 ¼” deep of vegetable oil. While the oil heats form the potato mixture into 3‑inch rounds that are about ½‑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.