Latke-wich

Latke- wich

• 4 large yukon potatoes, peeled

• 1 egg

• 1 teaspoon salt

• Oil for frying

• 1 tablespoons cinnamon

• 1 cup sugar

• 1 cup heavy whipping cream

• 1 cup confectioners sugar

• ¼ cup sour cream

• ¼ cup applesauce

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

Instructions:

Shred the potatoes using the finest shredding blade you have. Place the shredded potatoes over a flour sack towel or cheesecloth and squeeze the juices out over a bowl. Reserve the juice and let it sit for at least 5 minutes.

Mix the shredded potatoes with egg and salt.

Pour out the potato juice slowly (you can use this for plants) and save the starch on the bottom.

Mix the starch into the potato mixture.

Heat the oil - you should have enough to coat a shallow frying pan

Use about ¼ cup potato mixture and spread it out so it's super thin. Fry about 1-2 minutes each side over medium heat and remove from the pan once golden and crisp. Lay over a cooling rack placed on top of a cookie sheet so it doesn't get soggy.

Mix the cinnamon and sugar in a bowl and toss your latkes in the cinnamon and sugar until it's completely coated.

In another larger bowl, whip the cream until it begins to stiffen. Add in your confectioners sugar and vanilla slowly. Whisk until stiff peaks form but don't overbeat. Fold in your applesauce and sourcream gently.

Place a dollop of the whipped cream in the center of your coated latke. Top with another coated latke. Enjoy!