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Apple Latkes II

Apple Latkes II

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  • 4 tart apples, cored and peeled
  • 2 tablespoons brown sugar
  • 3 tablespoons brandy or kirsch
  • 2 large eggs, separated
  • 2 tablespoons vegetable oil
  • 1 cup flour
  • 1 scant cup water
  • Vegetable oil for frying
  • Confectionery sugar for sprinkling

Slice each apple. Place the slices in a shallow bowl with the brandy or kirsch and sugar until they are well-coated. Leave to absorb the flavors for at least one hour at room temperature, turning occasionally to make sure the apples absorb the liquid. Toward the end of the soaking time, beat the egg yolks with the oil and salt. Gradually stir in the flour, mixing well. Then drizzle in the water, beating continuously to remove lumps.

Let sit for an hour at room temperature. In a clean, dry bowl, beat the egg whites until stiff, and fold into the batter. In a large skillet, heat about 1 cup oil (to a depth of 1/2 to 3/4-inch) until a small drop of batter sizzles upon contact. Dip each apple slice in the batter, then lower into the hot oil. Fry on both sides until golden brown, then remove the slices with a slotted spoon and drain on paper towels. Serve hot, sprinkled with confectionery sugar.

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