apples (not peeled, cored or seeded) in Juicy Juice for 30 minutes or
until very soft. Drain, reserving the liquid. Push apple through sieve
and discard peel and seeds. Simmer liquid to reduce by half and stir
COMBINE potato and onion in large mixer bowl. Beat egg with 2 tablespoons oil and salt; combine with potato mixture.
POUR enough remaining oil into a large skillet to cover bottom with
about 1/16 inch of oil. Heat to very hot but not smoking, and drop
potato mixture in by heaping tablespoons. Flatten immediately so
pancakes are about 4 inches in diameter (smaller pancakes will burn).
Try to keep them neatly round. Fry for 3 to 5 minutes or until golden
brown; flip and brown other side. Drain on paper towels. Serve with
applesauce and sour cream.