Grate the potatoes and onion using the coarse side of a box grater or shredding attachment in a food processor.

Add them to a cheesecloth or clean kitchen towel. Wrap the cloth around them and squeeze out as much juice as you can.

Add the grated vegetables to a bowl. Add the cornstarch, matzo meal, baking powder and a big pinch of salt. Mix until combined.

In a bowl, add the eggs. Season with salt and pepper. Add the garlic powder, cayenne and whisk until combined.

In a bowl, add the flour.

Line a small pan with parchment paper. Lightly brush the parchment paper with oil. Set aside.

Using a fork, lightly scrape the surface of each hot dog to help the flour and egg adhere better.

Dip each hot dog in flour and toss to evenly coat. Next, dip in egg and toss to evenly coat. Place in the potato mixture and press it on the hot dog. Oil your hands lightly and use your palms to press the potato mixture on the hot dog to form a crust. Place on the parchment paper and repeat with remaining hot dogs.

Freeze the hot dogs for 20 to 30 minutes.

Make the mustard apple sauce: In a small bowl, whisk together the apple sauce, mustard, and honey.

In a medium skillet, heat 1 ½-inches of oil to 400°F. The oil should sizzle when adding a shred of potato to it. Reduce the heat to medium.

Working in batches of two, place the hot dogs in the oil straight out of the freezer. Fry for 4 to 5 minutes per side, or until golden brown. Adjust the heat as needed for remaining batches.