Apple Latkes with Cinnamon Sugar
These sweet dessert latkes are crisp golden brown apple fritters. Serve with drained or flavoured yogurt or sweetened sour cream.
Servings: 20 latkes, or 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 190 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 30 g |
| fibre | 2 g |
| chol | 47 mg |
| sodium | 17 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 7% |
| vit A | 2% |
| vit C | 5% |
| folate | 12% |
Suggested Recipes
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4 apples (such as Northern Spy or Golden Delicious), 1-3/4 lb (875 g)
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) lemon juice
Pinch salt
2 eggs, separated
3/4 cup (175 mL) cold water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) cinnamon
vegetable_oil for frying
1/4 cup (50 mL) icing sugar
Preparation:
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
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