Apple Latkes Recipes

Steps:

• Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon, and sugar in a bowl. Peel, quarter and core the apples, then grate them; a food processor works well for this, but a coarse grater would work as well. Pour the yogurt mixture into the flour bowl, add in the grated apples and fold it together. Pour enough oil to come to about ¼-inch up in a skillet and put on the stove to heat. Dollop spoonfuls of the apple batter into the sizzling oil; a rubber spatula will help you scrape the batter off the spoon and press down on the latkes in the pan. Fry for 1 or 2 minutes, until the latkes are golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the cooked side. Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.

Steps:

• In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
• Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
• Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.

Steps:

• Make a deep vertical cut on each side of the potato and apple.
• Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
• Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
• Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.

Steps:

• Core and peel the apples and cut each into 4 thick slices. Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally so that they absorb the spirit.
• For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites.
• Heat at least 3/4 inch of oil in a large frying pan. Dip the apple slices in the batter about 5 at a time-making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on paper towels before serving. Pass the superfine sugar for everyone to sprinkle on.

Steps:

• In a small bowl, combine confectioners' sugar and cinnamon; set aside., In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the orange juice, milk, eggs and vanilla until blended; fold in apples., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Sprinkle with cinnamon-sugar.

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

Steps:

• In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
• In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
• Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.

Steps:

• Core and peel the apples and cut each into 4 thick slices. [See how to peel and core on streaming video.] Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally, so that they absorb the spirit.
• For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites.
• Heat at least 3/4 inch (2 cm) of oil in a large frying pan. Dip the apple slices in the batter - about 5 at a time - making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving. Pass the superfine sugar for everyone to sprinkle on.
• Variations:
• • You may use beer or milk instead of water for the batter. • Pass powdered cinnamon and sugar around for people to sprinkle on.