Use the Peeling Blade and Slicing/Large Core KitchenAid Stand Mixer Spiralizer Attachments (or your favorite spiralizer) to peel, core, and slice the apples. Cut the apple slices into quarters.
Place the prepared apples in a saucepan or skillet with a lid and add the Whole Cinnamon Sticks, cardamom pods, finely chopped ginger, brown sugar, and water.
Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low, cover, and cook until the apples are very soft and starting to break down, 15-20 minutes. Remove the lid and cook, stirring, until the excess water has evaporated, a few more minutes. Let cool to warm.
Remove and discard the Whole Cinnamon Sticks and cardamom pods. Place the applesauce in the KitchenAid Pro Line Series Blender, add the lemon juice and Pure Vanilla Extract and pulse until smooth, scraping down the sides of the pitcher occasionally. Chill the applesauce until needed, up to 1 week.
Toast the pepitas:
Spread the pepitas on the tray of the KitchenAid Countertop Oven lined with parchment paper. Drizzle the pepitas with the olive oil and salt, and toss to coat.
Bake in the KitchenAid Countertop Oven (your home oven is perfect too!) at 350ºF for 5-10 minutes or until lightly golden, stirring once. Remove and let cool.
Prepare the potato pancakes:
Line a large cooling rack with a triple layer of paper towels and set aside.
Scrub potatoes (no need to peel), cut off the ends, and use the Fine Spiralizing Blade KitchenAid Stand Mixer Spiralizer Attachment to spiralize the potato into fine noodles.
Peel the onion and chop finely.
Toss together spiralized potatoes, onion, and 2 teaspoons salt in a large bowl. Let sit 10 minutes to release excess moisture.
Place the potato mixture in the center of a large clean kitchen towel, gather up the ends, and firmly squeeze out as much water as possible, fluffing the potato mixture and squeezing again several times.
In a large bowl, whisk together the eggs, cornstarch, ¾ teaspoon salt, and pepper. Add the potato/onion mixture and use your hands to gently combine.
Heat a 1/8-inch film of oil in a 3.5-Qt. Saute pan set over medium heat. On a baking sheet, shape the potato mixture into 18 loose “nests.”
When the oil is hot enough to sizzle a small drop of batter, use a thin, metal spatula to transfer 4 or 5 nests to the pan, flattening gently into 2-inch rounds.
Cook until deeply golden on the bottom, 2-3 minutes. Flip and cook on the second side until golden, another 2-3 minutes. Remove from pan, draining excess oil, and place on the lined cooling rack to drain.
Repeat with the remaining potato pancakes, adding more oil to the pan as needed and removing any burnt potato bits from the pan.
Serve the cakes warm, topped with a dollop of sour cream, a spoonful of applesauce, and a sprinkle of toasted pepitas.
Note: The following recipe was created by Sarah of Snixy Kitchen and Alanna Taylor-Tobin of The Bojon Gourmet for Rodelle and KitchenAid.
