Apple Latkes Recipe

  1. Core and peel the apples and cut each into 4 thick slices.
  2. See how to peel and core on streaming video.
  3. Put them in a shallow dish with the sugar and brandy, rum, or possibly liqueur, and turn them so which they are well coated.
  4. Leave for at least 1 hour, turning the slices over occasionally, so which they absorb the spirit.
  5. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well.
  6. Now beat in the water gradually and vigorously, squashing any lumps.
  7. Leave for an hour, then mix in the stiffly beaten egg whites.
  8. Heat at least 3/4 inch (2 cm) of oil in a large frying pan.
  9. Dip the apple slices in the batter - about 5 at a time - making sure which they are well covered with batter.
  10. Lift each one out carefully and lower into the warm oil.
  11. The oil must be sizzling but not too warm or possibly the fritters will brown before the apple is soft inside.
  12. Fry in batches, and turn the slices over to brown both sides.
  13. Lift out with a slotted spatula and drain on kitchen paper before serving.
  14. Pass the superfine sugar for everyone to sprinkle on.
  15. Variations:You may use beer or possibly lowfat milk instead of water for the batter.
  16. - Pass powdered cinnamon and sugar around for people to sprinkle on.
  17. Cuisine: "Jewish"
  18. NOTES : This is a specialty of Hanukah.
  19. Of several fritters which I have tried, this one is the most scrumptious, because the apples are macerated in brandy, that gives them a most wonderful flavor, and the batter is very light.
  20. per serving: 319 cals, 29% cff, 9g fat,

sweet apples, sugar, brandy, eggs, light vegetable oil, salt generous, flour, water vegetable oil

Taken from cookeatshare.com/recipes/apple-latkes-67192 (may not work)

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