-
1
Hand grate the sweet potato, onion, and parsnip using the large holes into a large bowl first. I think hand grating is the only way to go for these.
-
2
Wash and scrub the russet potatoes very well, leaving the skins on. Remove any imperfections. Grate these last into the bowl with the other vegetables. Add the salt, pepper, fennel, and ginger. Let rest a few minutes.
-
3
Using a colander (or cheesecloth if you prefer) wring all the excess moisture from the mix. Repeat, then return to the bowl. You can also squeeze handfuls of the mix in your hands to help.
-
4
Mix in the beaten eggs and flour.
-
5
Generously coat the bottom of a heavy pan with peanut oil (or other suitable oil). The oil need not be deeper than 1/8 inch, if even that. If you prefer thicker latkes, then you might have up to1/4 inch oil. Heat to medium high until a drop of liquid would sizzle in the pan.
-
6
Working in small batches ladle the mix to the heated pan to form 5-7 latkes with about a 3 inch diameter and about a 1/4 inch thickness after pressing down gently on the mix with a spatula. Fry each one on one side until golden brown, then flip and cook the other side until golden. Try to keep the depth of oil as low as possible, but make sure the vegetables cook through- soft on the inside, crunchy on the outside. Drain on paper towels. You should have 15-20 latkes from this recipe.
-
7
Serve warm with generous dollops of sour cream and preferably homemade heirloom applesauce.
