Potato and Carrot Latkes

Ingredients:

• 1 pack (680 g) coarsely grated potatoes for making hash browns
• 1 peeled large carrot
• 1 medium-sized peeled onion
• 2 beaten eggs
• 2 teaspoons of salt
• 1 teaspoon baking powder
• 3 tablespoons matzo meal, cracker flour, or all-purpose flour
• Vegetable oil for frying
• 2 cups coarsely chopped applesauce
• 1 cinnamon stick
• 1 cup sour cream

Preparation:

1. In a large skillet, heat oil to a depth of 1 cm over medium-high heat. To test the oil, place a piece of bread in the pan. It should brown as you count to 10. Adjust the heat if necessary.
   
   Place the potatoes in a large bowl. Grate the carrots and onion into the bowl. Add the eggs. Season with salt, baking powder, and then flour. Stir the vegetables and other ingredients together with a wooden spoon.
   
   Place the mixture into the oil to form pancakes 8 cm in diameter, pressing them gently with a spatula.
2. Fry pancakes in batches of 4-6, depending on the size of the pan, spacing them 2.5 cm (1 in) apart, for about 3 minutes per side. You should have 12 pancakes.
   
   Place the applesauce and cinnamon stick in a saucepan and place over medium heat. Cook for 3-4 minutes. Transfer the pancakes to a paper towel- or parchment-lined tray to absorb excess oil. Serve warm. applesauce with pieces and sour cream.