SWEET POTATO-GREEN APPLE LATKES

Steps:

• 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°, 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° 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° and 350° 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° oven until crispy and hot, about 15 minutes.