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Jewish Recipes --> Recipes --> Hanukkah Recipes --> Latkes

Apple Latkes 2 (P)
Recipe Ingredients:
  • 4 tart apples, like Granny Smith, cored and peeled
  • 2 tablespoons brown sugar
  • 3 tablespoons brandy or kirsch
  • 2 large eggs, separated
  • 2 tablespoons vegetable oil
  • 1 cup flour
  • 1 scant cup water
  • Vegetable oil for frying
  • 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.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods