Sweet Potato-Apple Latkes

• 2 pounds (900g) Garnet or Jewel sweet potatoes
• 3 large firm-tart apples (about 1 1/2 pounds total; see Notes), unpeeled, cored, and quartered lengthwise
• 8 medium shallots (7 ounces or 200 g)
• 6 large eggs, beaten
• 1 cup (130 g) matzo meal
• 1 tablespoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• Vegetable oil for frying (see Note)
• Sour cream and Classic Applesauce, for garnish
• Food processor or box grater
• 10- to 12-inch heavy-bottomed skillet
• 3 large baking sheets

1. Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples and shallots.
2. Toss together in a large bowl.
3. Add the eggs, matzo meal, salt, and pepper and toss to mix well.
4. Preheat the oven to 200F.
5. Pour 3/4 inch of oil into a skillet over medium-high heat.
6. When the temperature reaches 370F, scoop 1/4 cup potato mixture from the bowl, then gently drop that mixture out onto a wide spatula (the point here is to keep your hands as clean as possible).
7. Press into a patty about 1/3 inch thick with your hand, then gently slide the pancake into hot oil.
8. Cook three or four pancakes at a time (do not crowd the pan) until the edges are crispy and well browned and the undersides are golden brown, 4 to 5 minutes.
9. Gently turn and cook until the other sides are golden brown, 2 to 3 minutes longer.
10. Transfer the pancakes to paper towels to drain briefly, then arrange in a single layer on baking sheets and keep warm in the oven while you cook the remaining pancakes.
11. Serve hot, with sour cream and applesauce.

apples, shallots, eggs, matzo meal, coarse kosher salt, freshly ground black pepper, vegetable oil, sour cream, processor, skillet, baking sheets

Taken from www.cookstr.com/recipes/sweet-potato-apple-latkes (may not work)