In large nonstick skillet, cook onion in 1 tablespoon oil over medium heat 18 to 20 minutes or until very soft and caramelized, stirring frequently.
In small bowl, whisk together apple butter, orange zest and cloves until well blended. Cover and refrigerate until ready to serve.
With largest holes of box grater, grate potatoes. In large bowl, beat eggs; stir in green onions, salt and pepper. Add ﬂour, potatoes and cooked onions and toss until well combined. Makes about 4 cups.
Line rimmed baking pan with paper towels. In large nonstick skillet, heat one-third of the oil (about ¼ cup) over medium heat. In batches, drop ¼ cupfuls potato mixture into mounds in skillet. With spatula, press potato mixture into 3-inch patties. Cook 6 to 8 minutes or until golden brown, turning once halfway through cooking. Transfer latkes to prepared baking pan; keep warm. Repeat with remaining oil and potato mixture. Makes 16 latkes.
Serve latkes with Spiced Apple Butter and sour cream, if desired.