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Utensils: 1 (or 2) iron skillet(s), grater, colander, spatula, table or soup spoon, oven proof dish (optional), 1 qt lidded pot, wooden spoon, paper towels.
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Preheat iron skillet on low setting with 3 table spoons of oil.
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Applesauce.
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Wash, peel and cut apples, discarding core and seeds.
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Place in 1 quart pot.
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Add 1/4 cup water.
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Add lemon peel and cinnamon stick (both optional).
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Bring to boil, then turn down heat to lowest setting.
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Place lid on pot and let fruit stew for 10 minutes.
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Check if pieces are soft, if not, stew 5 more minutes.
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Turn of heat, leave standing with lid on pot until ready to eat.
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Latkes.
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Peel and rinse, then shred potatoes on coarse grater (rinse grater right away, that saves trouble later).
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Place grated potatoes in colander and push down to help drain excess liquid.
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Turn up the heat under iron skillet, and keep an eye on the oil in the pan.
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The moment smoke forms, turn the heat down a notch or two.
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Whip egg white with 1/4 teaspoon of alt in 2 qt bowl until peaks form.
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Loosen grated potatoes and add to egg white.
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Spoon egg white through grated potatoes.
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Drop a bit of shredded potato in the oil.
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If it sizzles, continue, otherwise turn the heat up a notch.
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When bit of potato turns brown, oil is hot enough.
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Carefully drop table spoons full of potato and egg white mixture in the hot oil, patting the mount down a bit with back of spoon or (metal) spatula.
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Cook for 30 seconds, or until edges of latkes turn golden brown.
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Turn latkes and add remaining 1 tablespoon of oil, or more if necessary.
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Latkes are ready when second side is golden brown.
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Check for doneness, inside should be soft, while outside crisp.
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Latkes may be served immediately or can be kept warm in preheated, and covered, ovenproof dish in 200 degrees F oven.
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Serve each latke with a spoonful of apple sauce.
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Top with dollop of sour cream or plain yogurt.
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Top with sprinkle of cinnamon (omit when apple sauce was cooked with cinnamon stick).
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Enjoy!
