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% |
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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 sa< 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.
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For more ideas on cooking with Real Cream, click here |
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