Apple Latkes

by Joan Nathan
from Jewish Holiday Cookbook
(Schocken Books, 2004)
Makes approximately 36 latkes (D or P)

This recipe, found frequently in Israel, is full of ripe apples, orange juice, and a bit of sugar for a sweet take on the classic and addictive potato latke.—Joan Nathan

convert Ingredients
2 eggs, well beaten
1 1/2 cups orange juice, yogurt, or milk
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
1/4 to 1/2 cup sugar depending on taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectioners’ sugar

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Method
1. Mix the eggs with the orange juice, yogurt, or milk in a bowl.

2. In a separate bowl combine the flour, baking powder, salt, and sugar. Add the dry ingredients to the egg mixture along with the grated apples.

3. Heat a thin layer of oil in a skillet. Allowing 1 large tablespoon of batter per latke or pancake, drop into the hot oil. Cook about 2 minutes on each side, or until slightly golden.

4. Drain on paper towels, sprinkle with confectioners’ sugar, and serve.

Recipe © 2004 by Joan Nathan. All rights reserved.
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