Potato-parsnip fritters with homemade applesauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Potato-parsnip fritters with homemade applesauce

Potato-parsnip fritters with homemade applesauce

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 610 Calories/Serving

5–20 Minutes

Made with a little rice flour and slightly sweet parsnips, these are the most light and airy potato pancakes you’ll ever have. Served alongside a quick and delicious homemade applesauce and Greek yogurt, this dish is a pleaser for vegetarians and non-vegetarians alike.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 pound russet potatoes
  • 1 ¼ pound apples
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 lemon
  • ½ pound parsnip
  • 2 scallions
  • 2 eggs
  • ½ cup rice flour
  • 1 cup greek yogurt (2 percent)
  • Grape seed or canola oil
  • Kosher salt and black pepper

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Grate, wash, drain potatoes:

Rinse potatoes under cold water and grate with skin on,using the widest holes of your grater. Using a strainer, rinse grated potatoes under cold running water until the water runs clear. Dry potatoes either in a salad spinner or by placing in a towel and squeezing out excess moisture. Spread out evenly on the towel and set aside to continue draining.


Make applesauce:

Peel, core and roughly chop apples. Place apples in sauce pot along with ¼ cup water, sugar, cinnamon and a pinch of salt. Cover and cook, stirring occasionally, on medium heat over the stovetop until apples are soft and falling apart, about 15 minutes. Once soft, take off heat, mash with the back of a fork and add juice from ½ the lemon. Move on to next steps while that cooks.


Make pancake mix:

Peel and grate parsnip on the widest holes of grater. Thinly slice scallions from root to tip. In a large bowl, mix potatoes, parsnips and scallions with both eggs, rice flour and 2 tablespoons of yogurt, reserving the rest for later. Add ¼ cup water, 1 teaspoon salt and a pinch of black pepper and stir to combine well.


Cook pancakes:

Preheat oven to 200°F. Meanwhile, heat skillet with ¼ cup oil. Form pancakes by scooping mixture into a ½ measuring cup and placing directly onto hot pan. Cook until pancakes are browned on both sides, about 5 minutes each side. Keep cooked pancakes warm on a sheet pan or plate in the oven while cooking the rest.

Plate, serve:

Serve pancakes on a plate alongside applesauce and yogurt.