- 1 (24-ounce) bag shredded potatoes for hash browns
- 1 large carrot, peeled
- 1 medium onion, peeled
- 2 eggs, beaten
- 2 teaspoons salt
- 1 teaspoon baking powder
- 3 tablespoons matzo meal, cracker meal or all-purpose flour
- Vegetable oil, for frying
- 2 cups chunky apple sauce
- 1 cinnamon stick
- 1 cup sour cream
Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.