Potato Latkes with Caramel Applesauce

8 to 10 Servings

Ingredients:

2 large eggs
2 tbsp. all-purpose flour
2 tsp. coarse salt
Pinch of freshly ground white pepper
1 small yellow onion, peeled
2 medium Idaho potatoes (about 1 1/4 lbs.) peeled
Peanut oil, for frying
Caramel Applesauce (recipe follows)
Sour Cream for garnish

Directions:

In a medium bowl, whisk together the eggs and flour until lumpy.

Add the salt and white pepper; whisk to combine.

Using the small holes of a box grater or using the food processor, grate the onion, Add to the egg mixture.

Using the large holes of a hand grater, grate the potatoes.  Add to the egg mixture, and combine new potato mixture well.

Fill a large skillet with 1/4 inch of oil.  Set skillet over medium-high heat until oil is very hot but no smoking.  Line a plate with paper towel, and set aside.

Spoon about 2 tbsp. potato mixture into hot oil.  Repeat with remaining potato mixture, working in batches if necessary.

Cook latkes until golden brown on the bottoms, about 4 minutes.

Using a spatula, turn latkes over; cook until the other sides are golden brown, about 4 minutes more.

Transfer latkes to paper towel-lined plate.

Serve with the caramel applesauce and dollop of sour cream.

Caramel Applesauce
Makes 2 cups

Ingredients:

2 Granny Smith apples, peeled, cored, and sliced into eighths.
2 McIntosh apples, peeled, cored, and sliced into eighths.
Juice of 1 lemon
3 tbsp. unsalted butter
1/3 cup sugar
1 tsp. ground cinnamon
Pinch of coarse salt.

Directions:

In a large bowl, toss all the apples with lemon juice, set aside.

Melt butter in a large skillet set over medium-high heat.  Sprinkle sugar over melted butter; cook until sugar begins to brown.

Add apples; cook until they turn golden brown, about 8 minutes.

Stir in cinnamon and salt; remove skillet from heat.

Place apple mixture in bowl of a food processor; process until smooth.  Store in an airtight container, refrigerated, up to 3 days.

Serve warm or at room temperature.