Yield: Yields about 20 latkes and 2 cups applesauce
Molten Cheddar oozes out of the centers of these crisp-on-the-outside, tender-on-the-inside latkes, making them more substantial. Don’t skip the step of squeezing out excess liquid from the potatoes (opt for Idaho or Russet) and onions; it helps make the latkes crisp.
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