Red Onion & Russet Potato Latkes with Cinnamon Apple Sour Cream
Yield: 10-12 latkes

1 (12 oz.) container Green Valley Organics Lactose-Free Sour Cream
2/3 cup unsweetened applesauce 
2 tablespoons brown sugar
2 teaspoons ground cinnamon
Pinch of salt
1 unpeeled apple, cored and shredded
4 russet potatoes (about 1 pound), peeled and shredded
1 medium red onion, shredded
1/3 cup potato starch
2 teaspoons salt
2 eggs, whisked
1/2 cup canola or vegetable oil
Chives for garnish

1. In a small mixing bowl, mix sour cream, applesauce, brown sugar, cinnamon, and salt together. 
2. Roll shredded apple in a clean kitchen towel and squeeze out excess water. Stir drained apple shreds into the sour cream mixture. Adjust seasonings to taste and refrigerate until ready to serve. 
3. Roll shredded potato and onion in a clean kitchen towel and squeeze out excess water. Place in a large mixing bowl. Add potato starch and salt. Toss to coat evenly. 
4. Stir in eggs, mixing to coat evenly. Line two baking sheets with paper towels. 
5. Heat 1/4 cup oil in a large sauté pan or skillet over medium heat. 
6. Form 1/2 cup of the latke mixture into a ball, press into a 1/2-inch thick patty and place in skillet. Repeat, making enough latkes to fill the pan without overcrowding. 
7. Cook each side about 3 to 4 minutes, until golden and crisp. Drain on paper-towel-lined baking sheets. Add more oil, if needed, and repeat until the latke batter is used up. 
8. Garnish with chives and serve warm with Cinnamon Apple Sour Cream.