Instructions: Melt butter in nonstick skillet over medium-high heat. Add apples, sugar, lemon juice and cinnamon. Saute until apples are glazed, about 4 minutes.

Combine potatoes, apple mixture, eggs, matzo meal and salt in large bowl. Mix well.

Heat 2 to 3 tablespoons oil in nonstick skillet. Spoon 1 tablespoonful potato mixture per latke into oil and flatten each with back of spoon. Cook until golden brown, turning once, 3 to 5 minutes a side.

Drain on paper towels. Just before serving, sprinkle with powdered sugar.

This recipe yields 24 latkes.

Comments: In earlier times olive oil was the only acceptable frying oil for Hanukkah because it was the oil used in the temple. Today, however, any oil is acceptable. I use safflower, sunflower or peanut oil for deep frying, but I always use olive oil for frying latkes.

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