Latkes and Homemade Applesauce

For the applesauce, you'll want at least 8 apples and you'll want a variety: Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein all work well. If you can, get organic since it's nice to leave the skin on. Wash and slice the apples. Put in a big pot with a splash of lemon juice and a little bit of water. Cook on med-high until apples are completely soft. Use a potato masher to mash it up in the pot (the apples should be soft enough to easily mash). Then pour the applesauce into a sieve over a bowl. Using a form or potato masher, work the applesauce through the sieve until you have all the applesauce in the bowl and only the skins left on top. You should have a beautiful pink applesauce. You can use an immersion blender if you want the applesauce smoother.

For the latkes, preheat oven to 250. Grate 1 lb russet potatoes (use a cuisinart with the grater attachment!!!) and 1/2 an onion. Put in a bowl with 1-2 eggs, and 1/2 tsp salt. Heat up a frying pan with a lot of oil in it. Make sure the oil is good and hot. Ladle a scoop of potato in, press into pancake shape, and cook on one side about 4 minutes and then flip. If the pancakes aren't holding together yet, wait a little longer before flipping. Cook on other side until browned and then put in the oven to stay warm while you make the rest.

Serve with homemade applesauce and sour cream (or Greek yogurt).