Preparation

Make the applesauce

• Add all of the ingredients to a medium-sized, heavy saucepan; stir, then bring to a boil over high heat. Boil, stirring occasionally, until the apples become very soft, about 10 minutes. Mash with a potato masher and set aside.

Make the latkes

• Place the grated potatoes and onions on a large, clean kitchen towel. Gather the sides into the middle, roll up the towel, and squeeze the mixture over the sink to remove any excess liquid. Transfer the grated, drained potato-onion mixture to a large bowl, and stir in the Cheddar, flour, eggs, salt, and pepper.
• Heat 1/4 cup of the oil in a 10-inch, heavy, nonstick sauté pan over medium heat. When the oil is hot, add five 1/4-cupfuls of the batter, flattening each circle a bit with a nonstick spatula. Cook until the first side is golden brown and crisp, about 3-1/2 minutes. Flip and cook the other side until also golden brown and crisp, about another 3-1/2 minutes. Transfer the finished latkes to a paper towel–lined baking sheet. Repeat with the remaining latke batter, not letting the pan go dry (you’ll probably only need another 1 Tbs. oil).

• Serve the latkes with the applesauce and sour cream, if desired.