Apple latkas are one of my favorite desserts!
Apple latkas is a rustic French dessert treat we indulge in on Chanukkah and beyond. Strictly for apple lovers like me, and you I hope. Want to see see how many goodies I make with apples, from soup to nuts? Take a look in my giant file on apple recipes.
My next cookbook should be an apple cookbook!
I play endlessly with latkas, both sweet and savory, hence these delicious and fragrant apple latkas, and from around the world where they might not call them apple 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 , which also include lots of fantastic latkas recipes, I trust you will feel empowered and confident to do it more often.
The large opening of my food processor feeder affords sticking the whole cored apple (use an apple corer) into the opening, and makes preparing apple latkas a breeze: How cool is that?
Apple Latkas are equally at home as a side dish!
We are relying on the natural sweetness of the apples, so the batter has very little sugar. When other good firm sweet apples are in season, go ahead and use them instead of the recommended MacIntosh. Have you ever met an apple you didn’t like? Me either!
- Vegetable oil for frying
- 2 eggs
- 2 cups flour, any flour, or quick oats, a little more if needed
- 6 large firm apples, such as Mackintosh, 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
- Pinch nutmeg
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.