Potato-Apple Latkes

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• MAKE-AHEAD
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Ingredients

1. 1 egg, lightly beaten
2. 2 tablespoons all-purpose flour
3. 1 tablespoon kosher salt
4. 1/8 teaspoon freshly ground white pepper
5. 4 baking potatoes (2 1/2 pounds), peeled and coarsely shredded
6. 1 medium onion, coarsely grated
7. 1 Granny Smith apple—peeled, cored and coarsely shredded
8. Canola oil, for frying
9. Schmaltz, for frying (see Note)
10. Vanilla Apple Sauce and sour cream, for serving

1. In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
2. In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Apple Sauce and sour cream.