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1
In large bowl, combine potatoes, onion, lemon juice, eggs and 1 tablespoon oil. Mix well.
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2
Blend in flour. Season with salt and pepper to taste. Mix thoroughly.
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3
Alternately, if using food processor, insert metal blade and mince onion.
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4
Add eggs, 1 tablespoon oil, lemon juice and flour and process to blend.
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5
Use shredding disk to shred potatoes into onion mixture. Remove disk and replace with plastic knife and process to combine.
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6
Transfer mixture to large bowl. Season to taste with salt and pepper.
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7
In large heavy skillet, heat 1/4 inch oil to 375 degrees. By tablespoonfuls, spoon potato mixture into hot oil and flatten with back of spoon.
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8
Brown on both sides, turning only once, about 3 minutes per side. Drain on paper towels. Serve immediately with applesauce, sour cream, preserves or granulated sugar for sprinkling over latkes and Caramelized Applesauce. Yields about 2 dozen.
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9
In large bowl, toss together apple slices, lemon juice and peel. Set aside.
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10
In large heavy saucepan, combine sugar, marmalade and orange juice.
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11
Cook over medium heat, stirring until sugar and marmalade dissolve. Bring syrup to boil, reduce heat and simmer 3 to 4 minutes, just until sauce begins to thicken.
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12
Add apple mixture to syrup and toss to coat apples. Simmer, covered, 10 to 15 minutes, until apples are soft.
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13
Transfer to glass bowl and cool to room temperature. Gently mash apple mixture. Cover with plastic wrap and chill. Serve with latkes.
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14
Latkes are at their best when fried just before serving. Keep the first batches warm in the oven at 200 degrees while frying the remaining batter.
