Apple latkes

Paula Shoyer’s Apple Latkes
From “The Holiday Kosher Baker”

These pancakes look just like potato latkes. You can serve them either as a dessert or a side dish during Hanukkah.

1/2 cup (65 grams) all-purpose flour, plus one tablespoon, if batter is very wet
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3 apples (Fuji, Gala or Granny Smith)
1 tablespoon fresh lemon juice
2 large eggs
2 tablespoons confectioners’ sugar for dusting

1. Place a paper bag over a cookie sheet to use for draining the latkes after frying them. Heat 1/4 inch (6 mm) of oil in a large frying pan over medium high heat.

2. Place the flour, sugar, cinnamon, nutmeg and baking powder into a large bowl and stir. Beat the eggs in a small bowl. Set aside. Peel and core the apples and grate them on the large holes of a box grater or the large holes of a food processor blade. Add the shredded apples to the bowl with the dry ingredients. Sprinkle with the lemon juice, add the beaten eggs and mix.

3. The oil is ready for frying when it feels very hot when you place your hand two inches above the pan. Scoop up a heaping tablespoon of the apple mixture and gently drop it into the pan, using the back of the tablespoon to flatten it. Fry the latkes for 1 1/2 to 2 minutes per side, until golden. Drain them on the paper bag and let them cool for about 15 minutes.

4. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture and mix it in.

5. Use a sieve to dust the latkes with confectioners’ sugar. These are best eaten fresh but can be reheated in the oven. Store them in the fridge for up to three days or freeze them for up the three months. To reheat, place frozen latkes onto a cookie sheet and bake them in a 400 degree Fahrenheit (200 degree Centigrade) oven until crisp.

Yield: 20 latkes.