Apple Latkes

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READY IN: 40mins
SERVES: 4
YIELD: 16 latkes
UNITS: US

INGREDIENTS

Nutrition
  • 4
    apples (tart or sweet)
  • 2 -3
    tablespoons sugar
  • 3
    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
  • 78
    cup water
  • vegetable oil, preferably sunflower (for frying)
  • superfine sugar, for sprinkling on after serving
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DIRECTIONS

  • 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.
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