- 2 pounds (900g) Garnet or Jewel sweet potatoes
- 3 large firm-tart apples (about 1½ 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
- Using the coarse side of a box grater or a food processor fitted with a medium grating disk, grate the potatoes, apples and shallots. Toss together in a large bowl. Add the eggs, matzo meal, salt, and pepper and toss to mix well.
- Preheat the oven to 200°F. Pour ¾ inch of oil into a skillet over medium-high heat. When the temperature reaches 370°F, scoop ¼ 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). Press into a patty about 1/3 inch thick with your hand, then gently slide the pancake into hot oil. 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. Gently turn and cook until the other sides are golden brown, 2 to 3 minutes longer.
- 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. Serve hot, with sour cream and applesauce.