Serves: 6. Preparation time: 75 minutes.
For the Latkes:
For the Sauce:
• For the Sauce: Peel, core and chop the 6 Apples into ½-inch pieces. Combine the Apple pieces, Lemon Juice, Cinnamon Sticks, Nutmeg, 1 T. Sugar and ¼ cup of water in a medium saucepan. Bring to a boil over medium heat. Cover the pan, reduce the heat to medium-low and cook until the Apples are very soft but still chunky (about 15-20 minutes). Prepare the Latkes while the Sauce cooks. Taste the mixture and add more Sugar if desired. Remove from the heat and stir the cooked Sauce a few times and let cool to room temperature. Remove and discard the Cinnamon Sticks.
• For the Latkes: Peel the Potatoes and shred them in a food processor fitted with a shredding blade. Do a few at a time transferring some shredded ones to a large bowl. Repeat with the Yellow Onion. Combine the Potatoes, Onion, Matzo Meal, Egg, Baking Powder and Salt in that bowl. Mix well. Fill a large skillet with ½ inch of Vegetable Oil. Over medium heat bring the Oil to a hot temperature. Test with some Potato Mix to see if it sizzles without smoking. Scoop ¼ cup of Potato Mix into the skillet and flatted with a spatula. Cook about 1½ minutes each side, until golden brown on both sides. Drain the cooked Latke on a paper towel. Remove loose bits of cooked Potato from the skillet with a slotted spoon and discard them. Repeat cooking with several Latkes in the skillet until the Potato Mix is finished. Let the Latkes drain.
• Serve the Latkes while still warm or place them in a 200° oven for a few minutes. Garnish each portion of 2 Latkes with Chopped Parsley. Serve with a side of Spiced Apple Sauce and a side of Sour Cream.