2 1/2 Pounds baking potatoes, peeled and coarsely shredded on a box grater
1 Medium onion, coarsely shredded on a box grater
2 Large eggs, beaten
1/2 Cup finely chopped scallions
1/4 Cup matzo meal
3 Tablespoons unsalted MagicalButter or infused coconut oil, room temperature
2 Teaspoons kosher salt
1/2 Teaspoon black pepper
1/2 Teaspoon baking powder
Vegetable oil, for frying
Infused Apple Sauce
4 Fuji/Red Apples (diced)
1 Green Apple (diced)
1 Cup Water
1/3 Cup Sugar
2 Tsp Ground Cinnamon
2 Tbsp Magical Olive Oil or 1 Tbsp Tincture
In a colander set over a large bowl, toss the grated potatoes and onion together then squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the water in the bowl, leaving the starchy paste at the bottom.
Add the potatoes and onion back into the bowl, along with the eggs, scallions, matzo meal, MagicalButter, salt, pepper and baking powder; mix well.
In a large skillet, heat an 1/8-inch layer of oil until shimmering. Patty or spoon and flatten 1/4 cup sized balls and place into hot oil. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
Serve with infused applesauce and sour cream.
Throw all ingredients in the machine and blend until normal applesauce consistency!