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Apple Latkes 2
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4 tart apples,
like Granny Smith, cored and peeled
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2 tablespoons brown sugar
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3 tablespoons brandy or kirsch
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2 large eggs, separated
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2 tablespoons vegetable oil
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1 cup flour
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1 scant cup water
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Vegetable oil for frying
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Confectioner's sugar for sprinkling
Preheat the oven to 200° F. Cut each apple
into four slices. Place the slices in a
shallow bowl with the brandy or kirsch and
sugar, turning them until they are
well-coated. Leave to absorb the flavors for
at least one hour at room temperature,
turning occasionally to make sure the apples
absorb the alcohol. Toward the end of the
soaking time, beat the egg yolks with the
oil and salt. Gradually stir in the flour,
mixing well. Then drizzle in the water,
beating continuously to get rid of lumps.
Let sit for an hour at room temperature. In
a clean, dry bowl, beat the egg whites until
stiff, then fold into the batter. In a large
skillet, heat about 1 cup oil (to a depth of
1/2 to 3/4-inch) until a small drop of
batter sizzles upon contact. Dip each apple
slice in the batter, then lower into the hot
oil. Fry on both sides until golden brown,
then remove the slices with a slotted spoon
and drain on paper towels. Serve hot,
sprinkled with confectioners' sugar.
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