Apple Latkes Recipe
Posted on 16th of December, 2009 by Lévana
I play endlessly with latkas, both sweet and savory, and from around the world where they might not call them latkas, but fritters, beignets, bunuelos etc…. One big happy fritter family! There’s no vegetable or fruit you can’t make latkas out of, and when you go over my primer on frying safely and effectively, which I affectionately call Fear of Frying Therapy I trust you will feel empowered to do it more often.
This is a French dessert treat we indulge in on Chanukah and beyond. Strictly for apple lovers like me, and you I hope. Just go on my search box and you’ll see how many goodies I make with apples, from soup to nuts. My next cookbook should be an apple cookbook!
The large opening of my food processor feeder affords sticking the whole cored apple (use an apple corer) into the opening, and makes grating them a breeze: How cool is that?
Vegetable oil for frying
2 cups flour, any flour, or quick oats, a little more if needed
6 large apples, Mackintosh would be best, unpeeled, cored and grated coarse
1/2 cup sugar or sucanat
1/2 cup golden raisins, optional
3 tbsp rum or brandy
1 tablespoon cinnamon
1 tablespoon lemon zest
Heat the oil in a nonstick skillet, to come up about 1/3 inch. Let it get really hot, and maintain the temperature at medium high.
Mix all ingredients gently without squeezing so as not to extract moisture. Add a little more flour or oats if necessary, to form a smooth dough. Form small patties and throw in hot oil, or drop by tablespoons. Fry until golden, about 3 minutes on each side. Take out and drain on paper towels. Serve hot, alone or with plain yogurt, vanilla ice cream, applesauce (homemade would of course be best: My applesauce is delicious and a snap to make!) or maple syrup.