Apple Latkes with Cinnamon Sugar
This recipe makes 20 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 20 latkes, or 8 servings
These sweet dessert latkes are crisp golden brown apple fritters. Serve with drained or flavoured yogurt or sweetened sour cream.
- 4 4Northern Spy appleNorthern Spy apples or golden delicious apples, 1-3/4 lb (875 g)
- 2 tbsp 2tbspgranulated sugar
- 1 tbsp 1tbsplemon juice
- 1 Pinch 1Pinchsalt
- 2 2eggeggs, separated
- 3/4 cup 3/4cupcold water
- 1 cup 1cupall-purpose flour
- 1 tsp 1tspcinnamon
- Vegetable oil, for frying
- 1/4 cup 1/4cupicing sugar
Peel and grate apples into bowl. Add 1 tbsp (15 mL) of the granulated sugar, lemon juice and salt ; toss to coat. Set aside.
In separate bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. In large bowl, whisk egg yolks with cold water; vigorously whisk in flour and cinnamon until almost smooth and a few lumps remain. Stir in apple mixture. Fold in egg whites.
In large deep skillet, heat 1/2 inch (1 cm) oil over medium-high heat until hot but not smoking. Scoop in mixture by scant 1/4 cupfuls (50 mL), leaving about 2 inches (5 cm) between each latke. With spoon, flatten to generous 1/4-inch (5 mm) thickness. Fry until deep golden, turning once, 5 to 6 minutes.
Drain latkes on paper towel-lined rimmed baking sheets. Repeat with remaining mixture, removing any cooked bits from skillet after each batch and adding more oil as necessary. Sift icing sugar over latkes.
Source : Canadian Living Magazine: December 2003