1 (12 oz) container sour cream
2/3 cup unsweetened applesauce
2 tbsp. brown sugar
2 tsp group cinnamon
Pinch of salt
1 unpeeled apple, cored and shredded
4 russet potatoes (about 1 lb), peeled and shredded
1 medium red onion, shredded
1/3 cup all-purpose flour
2 tsp salt
2 eggs, whisked
½ cup canola or vegetable oil
Chives for garnish

  1. Mix sour cream, applesauce, brown sugar, cinnamon and salt together.
  2. Roll shredded apple in a clean kitchen towel and squeeze out excess water.
  3. Stir drained apple shreds into the sour cream mixture. Adjust seasonings to taste and refrigerate until ready to serve.
  4. Roll shredded potato and onion in a clean kitchen towel and squeeze out excess water. Place in a large mixing bowl. Add flour and salt. Toss to coat evenly.
  5. Stir in eggs, mixing to coat evenly.
  6. Line two baking sheets with paper towels.
  7. Heat ¼ cup oil in a large sautee pan or skillet over medium heat.
  8. Form a ½ cup of the latke mixture into a ball, press into a ½-inch thick patty and place in skillet. Make enough latkes to fill the pan without overcrowding.
  9. Cook each side about 3 to 4 minutes, until golden and crisp. Drain on paper towel-lined baking sheets.
  10. Add more oil, if needed, and repeat until the latke batter is used up.
  11. Garnish with chives and serve warm with Cinnamon Apple Sour Cream.

This recipe makes approx. 10, 3-inch latkes.