Hanukkah Potato Pancakes & Golden Delicious Applesauce

To make the applesauce:

1. Place the peeled, cored, quartered and chopped apples in a large pot. Add 1/2 cup of water, lemon juice, maple syrup (if using), cinnamon, and salt.
2. Bring to a boil over high heat.
3. Once simmering, cover and reduce the heat to low. Maintain a low simmer for 30 minutes or until the apples are completely soft and cooked through and the liquid is absorbed.
4. Once fully cooked, remove from heat.
5. Mash the apples directly in the pot using a potato masher for chunky applesauce. For smooth applesauce, add the apples to a food processor or blender and blend until smooth or use a hand-held immersion blender and blend directly in the pot.

To make the potato pancakes:

1. Peel the potatoes with a vegetable peeler.
2. Use a box grater or a shredder attachment of your processor to grate the potatoes.
3. Transfer into a bowl or colander that is prepared with a clean dish towel laid into it.
4. Add the grated potatoes in the center of the towel. Squeeze the potatoes and drain the excess liquid.
5. Finely grate the onion into a large bowl. Add the potato, flour, salt, and pepper, stir to combine.
6. Prepare a large plate dusted with flour.
7. With slightly wet hands, take two heaping tablespoons of the mixture and form it into a patty.
8. Put it on a plate and repeat with the rest of the mixture. Dust them with a bit of flour, and press with your fingers until it’s flat.
9. In a large frying pan or skillet over medium heat, heat avocado oil.
10. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Don’t overcrowd the pan.
11. Cook them for up to 5 minutes per side, or until golden brown and crispy.
12. To keep them hot before serving, put them in the warm oven (70 °C/160 °F), while you fry the next batch.