Apple Latkes
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Ingredients
12 latkes
- 1 pound tart, firm apples such as Granny Smiths (2 large or 3 medium)
- 1 tablespoon lemon juice
- 6 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 large eggs
- Butter (I used about 2 tablespoons)
- Rich plain yogurt, sour cream or crème fraîche for serving
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Preparation
Chef’s notes
Keeping them in a warm oven doesn’t only keep them crisp for a long time after baking, but helps even out any unevenness from pan-frying.
Well-seasoned cast iron skillets make the brownest, crispiest fritters.
Cheesecloths are my favorite way to wring moisture out of pancake ingredients.
Latkes are totally not just Hanukkah food. I’d eat these for breakfast, any slept-in morning of the year, should one of those happen again in my lifetime.
You can keep apple latkes in the oven for up to an hour while you tend to more important things, like what you can do with that leftover apple juice, if the thought of it going to waste upsets you.