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1
To prepare the applesauce: Add the apple, apple cider, and sugar to a medium saucepan and set it over medium-high heat.
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2
Once the mixture is boiling, reduce the heat to low and continue cooking, stirring occasionally, until the apples are soft and easily mashed with the back of a fork, 20 to 30 minutes.
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3
Pour into a blender and mix until all the apples are mashed and create a smooth puree.
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4
For a chunkier sauce with large bits of apples, mash by hand with a masher or the back of a large fork.
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5
Put into a small bowl and set aside to cool.
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6
To prepare the potato pancakes: While the applesauce is cooking, grate the potatoes into a large mixing bowl, using the largest side of a box grater.
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7
Cover the grated potatoes completely with water and allow them to soak for about 15 minutes.
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8
While the potatoes are soaking, add the grated onion, green onions, eggs, flour, and sparking water to another large bowl.
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9
Stir to combine, breaking up any clumps of flour.
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10
Set aside.
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11
Preheat the oven to 200 degrees F.
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12
To strain the potatoes, set a fine-mesh strainer over a large bowl and line it with cheesecloth or a thin linen towel.
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13
Using a slotted spoon, transfer the potatoes from the water to the strainer, reserving the water.
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14
When all of the potatoes are transferred, squeeze out the cheesecloth or towel to remove excess water.
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15
Let all of the collected water sit for 10 minutes, so that starch collects in the bottom of the bowl.
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16
Then slowly pour the water off the potato starch, reserving the white paste.
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17
Add the potatoes to the onion mixture and stir to combine.
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18
Add the potato starch and combine well.
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19
Add 1 inch of vegetable oil to a large saute pan, and set over medium-high heat.
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20
Using a large spoon, drop in 3-inch-wide rounds of batter, being sure not to overcrowd the pan.
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21
Cook until golden brown, about 4 minutes.
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22
Turn the potato pancakes over and cook the other side until golden brown, another 3 to 4 minutes.
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23
Remove from the oil with a slotted spoon and place on a layer of paper towels or a paper bag to drain.
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24
Once they've drained, place them on a platter and hold them in the warmed oven.
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25
Continue cooking in this fashion until all of the pancakes are done.
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26
Season with salt and pepper.
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27
Serve a platter of potato pancakes alongside a bowl of applesauce and sour cream, if using.
