1kg floury potatoes (such as King Edward), peeled
1 large brown onion (200g), finely chopped
2 eggs, lightly beaten
80ml vegetable oil
100g bottled apple sauce
2 tbsp sour cream
Grate potatoes coarsely; squeeze excess moisture from potato.
Combine potato in a large bowl with onion, egg and polenta.
Using floured hands, shape potato mixture into 12 rounds.
Heat oil in a large frying pan; cook latkes, in batches, until golden brown both sides.
Drain on an absorbent paper; serve topped with apple sauce and sour cream.