Latkes with Brown Butter Glazed Apples

Preparing the Latkes

1. Grate the potatoes on the large side of a box grater or a food processor with a large grating attachment, and then transfer them into a clean dish towel. Wrap the potatoes in a towel and squeeze out the excess moisture. Place them into a large bowl.
   • Note: You can also use dehydrated potato shreds that have been rehydrated in warm water for 15-20 minutes then drained, or frozen shredded potatoes that have been thawed.
2. To the potatoes, add the onions, eggs, flour, salt, baking powder, and pepper. Stir the mixture until it is just combined. Allow it to rest for 3-5 minutes.
3. Heat the oil over medium-high heat in a non-stick skillet or frying pan. Place golf ball-sized mounds of the potato mixture in the hot oil, and gently press the mixture down into a pancake.
4. Allow the latkes to get golden brown; this should take about 3-5 minutes.  Flip the latkes over and continue to cook for another 3-5 minutes.  Remove the latkes from the pan and drain the excess oil by placing them on a wire rack or a plate lined with a paper towel.
5. Keep the cooked latkes warm in a 200°F oven until ready to plate.

Preparing the Brown Butter Apples

1. Peel and cut the apples into wedges.
2. In a large skillet or sauté pan, heat the butter over medium-high heat until it is just golden. Add the apples and sauté for 6-7 minutes or until they are almost tender.
3. Dissolve the potato starch or cornstarch in the cold water and add this mixture to the apples.
4. Stir in the brown sugar and the cinnamon, then boil the apples for 1-2 minutes or until they are thick. Remove the apples from the heat and keep warm.
5. To plate, arrange some of the latkes on a serving plate, sprinkle them with chives and serve with the sour cream and brown butter apples.
6. Serve these immediately and enjoy!