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1
Make the applesauce: Cut the apples into 1-inch pieces.
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2
Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice.
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3
Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes.
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4
Uncover and increase the heat to medium high.
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5
Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes.
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6
Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor.
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7
Set aside until ready to serve.
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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.
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9
Squeeze the mixture by the handful over the sink to remove any excess liquid.
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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.
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11
Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
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12
Heat 1/4 inch of peanut oil in a large skillet over medium-high heat.
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13
Fry the latkes in batches until golden brown, 4 to 5 minutes per side.
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14
Drain on paper towels and season with salt while hot.
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15
Serve with the cinnamon applesauce.
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16
Photograph by Anna Williams
