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1
On a box grater, coarsely shred the onion and potato.
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2
Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible.
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3
Let stand for 2 minutes, then squeeze dry again.
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4
Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
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5
In a large cast-iron skillet, heat 2 tablespoons oil until shimmering.
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6
Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon.
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7
Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes.
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8
Flip and cook until golden on the bottom, about 1 minute.
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9
Drain on paper towels.
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10
Repeat with the remaining potatoes, adding more oil to the skillet as needed.
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11
Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
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12
Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again.
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13
If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
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14
To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples.
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15
Bring to a boil over medium heat and cook until soft, 8 to 10 minutes.
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16
Taste for sweetness and add more sugar if desired.
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17
Coarsely mash to a chunky consistency.
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18
Let cool to room temperature.
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19
Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
