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1
Preheat oven to 250u00b0F.
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2
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
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3
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg, flour, and salt.
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4
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
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5
Cooks' notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350u00b0F oven, about 5 minutes.
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6
Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.
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7
Applesauce:
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8
Slice 10 apples and mix with cinnamon and water in a large crockpot.
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9
Heat on low for 8-10 hours (3-4 hours on high) till mushy
