Ingredients
- 2 pound yukon gold potatoes
- 1 pound lg. onion, finely diced
- 2 pound lg. eggs
- 1 pound jar apple sauce
- 1/2 pint sour cream
Preparation
Baking Directions:
Preheat oven to 225 degreesPeel the potatoes and grate them with a box grater or food processor.
Place grated potatoes in a pot with cold water and rinse.
(Don’t wash the potatoes too much — you don't want to remove all of the starch.)
Spin the potatoes dry in a salad spinner, then place on kitchen towels, blot dry very well and/or roll them up in the towel and squeeze.
Transfer the grated potatoes to a bowl and add the egg and onion.
Season with salt and pepper.
Mix well, but don't over mix.
Warm a skillet to medium-high heat and, working in batches, add a kitchen spoon full of potato mix (about 3 oz.)
to a skillet that has a 1/4 inch of canola oil.
Cook the potato latkes until crispy, then turn over and crisp the other side.
Transfer to paper towels to drain and season with salt.
Keep latkes warm on a cookie sheet that is in the oven at 225 degrees.
Serve with apple sauce and sour cream or crème fraiche.
