Potato Latkes with Raspberry-Cinnamon Applesauce

Ingredients

• 14 servings raspberry-cinnamon applesauce 
• 1 cup knudsen cream sour
• 0.3 cup bread crumbs dry
• 3  eggs 
• 0.3 cup oil divided
• 1 small onion cut into wedges
• 4 lb potatoes peeled cut into 2-inch pieces
• 1 tsp salt 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• blender
• aluminum foil
• colander

Directions

1. Add potatoes and onions, in small batches, to blender or food processor container; cover. Process, using pulsing action, until potatoes are coarsely chopped. Spoon into large colander; drain 15 min., stirring occasionally.
2. Beat eggs lightly in large bowl. Stir in bread crumbs and salt.
3. Add potato mixture; mix well.
4. Heat 2 tsp. of the oil in large skillet. Spoon scant 1/4 cup of the potato mixture into skillet; press lightly with back of spoon to flatten. Repeat with the remaining potato mixture, cooking 4 or 5 latkes at a time. Cook 2 to 3 min. on each side or until golden brown on both sides.
5. Drain on paper towels.
6. Place on foil-covered ovenproof platter; cover to keep warm. Repeat with the remaining potato mixture, adding remaining oil to skillet as needed.
7. Serve with the sour cream and Raspberry-Cinnamon Applesauce.