Potato Latkes

• 2 1/4 pounds russet potatoes, grated
• 1 Fuji apple, peeled and grated
• 1 large egg, beaten
• 1/4 cup matzo meal
• 1 tablespoon apple juice
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter, melted
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• Vegetable oil
• Thinly sliced fresh chives

1. Spread potato and apple onto dry kitchen towels; roll up and wring towels to remove liquid. Combine potato mixture, egg and next 8 ingredients.
2. Pour oil to a depth of 1/4 inch in a large skillet. Heat oil over medium-high heat; drop potato mixture, by tablespoonfuls, in batches; slightly flatten each latke. Cook 2 minutes on each side or until browned. Drain latkes on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200u0b0 oven. Sprinkle with chives, and add salt to taste.

russet potatoes, apple, egg, matzo meal, apple juice, sour cream, lemon juice, butter, ground cinnamon, kosher salt, ground black pepper, vegetable oil, chives

Taken from www.myrecipes.com/recipe/potato-latkes-2 (may not work)