Peel and core each apple. Cut apples into ½ inch slices and place in a saucepan with the sugar, garam masala and water.

Bring to a boil, reduce heat to medium, cover, and cook for 15-20 minutes.

Carefully transfer into a blender and blend on high until smooth or use an immersion blender. Transfer to a bowl and cool completely.

Peel and grate onion then potatoes. Transfer to a bowl along with a kosher salt, white pepper and toss to coat.

Lay a kitchen towel on counter and transfer onion potato mixture in center. Fold the towel over potatoes tightly and squeeze and discard the liquid.

Add potatoes to a large bowl with eggs and panko, tossing until combined.

Take ⅓ cup of potato mixture and form into patty, ¾-inch thick and 4 inches wide. Lay on lined baking tray and repeat with remaining potatoes.

In a deep heavy bottom skillet (cast iron my pick), add ghee or chicken fat and oil. Once the oil is shimmering, add latkes one at a time (See Note 4). Fry 2-4 minutes and a deep golden brown. Flip and repeat.

Place on a wire rack to drain and season with salt immediately.