Jicama latkes with rosé applesauce 

InPamsKitchen 

Glendale resident Pam Stein is known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok. 

Yield: 12 latkes 

Ingredients: 

For the latkes: 

4	Cups	Jicama, coarsely shredded
2/3	Cup	Yellow onion, coarsely shredded
2	Large	Eggs, slightly beaten
1/2	Teaspoon	Salt
1-1/2	Tablespoons	Chopped fresh basil
1	Teaspoon	Chopped fresh parsley
1/4	Cup	Cornstarch
		Extra virgin olive oil
For the Applesauce:
2	Medium	Granny Smith apples-peeled, cored and cut into quarters
2	Medium	McIntosh apples-unpeeled, cored and cut into quarters
1	Tablespoon	Fresh lemon juice
2	Tablespoon	Dry rosé wine

Directions: 

For the latkes: 

1. Line a rimmed baking sheet with paper towel. Lay the shredded jicama on the paper towel and cover with another sheet of paper towel. Let stand to dry for 15 minutes. 

2. In a large bowl add the jicama, onion, eggs, salt, basil, parsley, and cornstarch. Stir to combine. 

3. On a baking sheet lined with parchment paper, spoon 1/4-cup mounds of the latke batter into the pan about 2 inches apart and flatten slightly. Let stand 5 minutes. 

4. Lightly brush tops of the latkes with olive oil. 

5. Preheat the air fryer to 380°F. Spray the inside of the air fryer with nonstick cooking spray. 

6. Place latkes in the air fryer. Do not overlap. 

7. Cook for 12 minutes. Do not flip over. 

8. Preheat oven to 300 degrees. 

9. Remove latkes from the air fryer and set on an oven safe platter. Place platter in oven to keep warm while frying the remaining latkes. 

10. Serve with the rosé applesauce sauce. 

11. Store any leftovers in an airtight container in the refrigerator for up to 3 days or wrap well and freeze for up to a month. 

For the Applesauce: 

12. Add all ingredients to a high-powered blender in the order listed and close the lid. Begin processing at the lowest speed and gradually increase to high. Blend for 1 minute or to desired consistency. 

Place applesauce in a serving bowl. Serve immediately or cover and refrigerate for up to 3 days. 

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