Prep 30 mins
Cook 10 mins
Due to a craving (and a convenient epicurious e-recipe e-mail!), I found this recipe, which is seemingly just in time for a Jewish holiday, no? I like apples, and I like latkes, so how could they be bad? :)
- 4 apples (tart or sweet)
- 2 -3 tablespoons sugar
- 3 tablespoons brandy or 3 tablespoons dark rum or 3 tablespoons fruit liqueur
- 2 eggs, separated
- 2 tablespoons light vegetable oil
- 1 teaspoon salt, to taste
- 1 cup flour
- 7⁄8 cup water
- vegetable oil, preferably sunflower (for frying)
- superfine sugar, for sprinkling on after serving
- Core and peel the apples and cut each into 4 thick slices.
- Place in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated.
- Marinate for at least one hour, so they can absorb the liqueur, liquor. Turn occasionally.
- For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well.
- Beat in the water gradually and vigorously, mix until completely smooth.
- Leave for an hour, then fold into stiffly beaten egg whites.
- Heat at least 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 paper towels before serving.
- Pass the superfine sugar for everyone to sprinkle on.