Sweet Potato-Green Apple Latkes - cooking recipe

Ingredients

2 lbs sweet potatoes, rinsed and peeled
1 lb parsnips, rinsed and peeled
1 lb green apples, rinsed
10 shallots, or 1 med onion, peeled
all-purpose flour - about a half cup
1 Tbls. coarse kosher salt
1 tsp. freshly ground black pepper
Peanut and/or Vegetable oil for frying
Serve with Sour Cream & Applesauce

Preparation

1. Coarsely potatoes, parsnips, apples and shallots. If mixture is too
wet, soak up some of the water with doubled paper towels or tea towel.
(This step if more important when using regular potatoes to remove
extra starch.) Toss together in a large bowl.

2. Add salt, and pepper to potato mixture and toss to mix well. Add
enough flour to make ingredients \"stick\" together and form cakes

3. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at
least 2 in. high) over medium-high heat. When oil reaches 350\u00b0, scoop
1/3 cup of potato mixture from bowl, then gently turn in hands and
press into a patty about 1/3 in. thick, then gently slide pancake into
hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges
are crispy and well browned and undersides are golden brown, 2 to 3
minutes. Gently turn and cook until other sides are golden brown, 2 to
3 minutes longer.

4. Transfer pancakes to paper bag to drain briefly, then keep warm in
a 200\u00b0 oven directly on wire rack while you cook remaining pancakes.
Serve hot, with Sour Cream and Applesauce.

Tips for Terrific Latkes:

Keep oil between 300\u00b0 and 350\u00b0 while frying to prevent latkes from
turning greasy. Check heat with a candy thermometer and adjust heat
accordingly.

If making latkes ahead, let cool on paper towels, then arrange in a
single layer in a zip-lock plastic bag and refrigerate up to 3 days.
Reheat in a 300\u00b0 oven until crispy and hot, about 15 minutes.