Quick Potato and Carrot Latkes

Ingredients

• 2 cups chunky apple sauce 
• 1 teaspoon double-acting baking powder 
• 1 large carrots peeled
• 1  cinnamon sticks 
• 2  eggs beaten
• 3 tablespoons matzo meal all-purpose
• 1 medium onion peeled
• 24 ounce potatoes shredded for hash browns
• 2 teaspoons salt 
• 1 cup cup heavy whipping cream sour
• 6 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• wooden spoon
• spatula
• grater

Directions

1. Watch how to make this recipe.
2. 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.
3. Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl.
4. Add eggs to the bowl.
5. Add salt and baking powder, then sprinkle in meal or flour.
6. Combine vegetables and meal with a wooden spoon.
7. 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.
8. Drain latkes on paper towels or parchment lined tray.
9. Serve with warm applesauce and sour cream.