Parsnip-Potato Latkes With Cinnamon Applesauce

1. 1

   Make the applesauce: Cut the apples into 1-inch pieces.

2. 2

   Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice.

3. 3

   Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes.

4. 4

   Uncover and increase the heat to medium high.

5. 5

   Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes.

6. 6

   Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor.

7. 7

   Set aside until ready to serve.

8. 8

   Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater.

9. 9

   Squeeze the mixture by the handful over the sink to remove any excess liquid.

10. 10

    Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper.

11. 11

    Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.

12. 12

    Heat 1/4 inch of peanut oil in a large skillet over medium-high heat.

13. 13

    Fry the latkes in batches until golden brown, 4 to 5 minutes per side.

14. 14

    Drain on paper towels and season with salt while hot.

15. 15

    Serve with the cinnamon applesauce.

16. 16

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.