VANILLA & CINNAMON-KISSED APPLE LATKES
Latkes are crispy fried pancakes, often made with potatoes. But this sweet version with apples, orange juice, cinnamon and vanilla falls in the dessert realm. -Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine confectioners' sugar and cinnamon; set aside., In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the orange juice, milk, eggs and vanilla until blended; fold in apples., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 422 calories, Fat 17g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 200mg sodium, Carbohydrate 62g carbohydrate (27g sugars, Fiber 3g fiber), Protein 8g protein.
APPLE LATKES
Steps:
- Core and peel the apples and cut each into 4 thick slices. Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally so that they absorb the spirit.
- For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites.
- Heat at least 3/4 inch of oil in a large frying pan. Dip the apple slices in the batter about 5 at a time-making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on paper towels before serving. Pass the superfine sugar for everyone to sprinkle on.
APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 30m
Yield About 1 1/2 dozen latkes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams
APPLE LATKES
Provided by Nigella Lawson : Food Network
Time 35m
Yield 20 latkes
Number Of Ingredients 11
Steps:
- Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine.
- Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
- Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
- Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.
APPLE LATKES RECIPE - (4/5)
Provided by Kitchenbee
Number Of Ingredients 10
Steps:
- Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon, and sugar in a bowl. Peel, quarter and core the apples, then grate them; a food processor works well for this, but a coarse grater would work as well. Pour the yogurt mixture into the flour bowl, add in the grated apples and fold it together. Pour enough oil to come to about ¼-inch up in a skillet and put on the stove to heat. Dollop spoonfuls of the apple batter into the sizzling oil; a rubber spatula will help you scrape the batter off the spoon and press down on the latkes in the pan. Fry for 1 or 2 minutes, until the latkes are golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the cooked side. Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.
APPLE LATKES
Provided by Claudia Roden
Categories Side Fry Hanukkah Apple Winter Kosher Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Core and peel the apples and cut each into 4 thick slices. [See how to peel and core on streaming video.] Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally, so that they absorb the spirit.
- For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in the stiffly beaten egg whites.
- Heat at least 3/4 inch (2 cm) of oil in a large frying pan. Dip the apple slices in the batter - about 5 at a time - making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving. Pass the superfine sugar for everyone to sprinkle on.
- Variations:
- • You may use beer or milk instead of water for the batter. • Pass powdered cinnamon and sugar around for people to sprinkle on.
SWEET POTATO AND APPLE LATKES WITH GINGER AND SWEET SPICES
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield About 40 small latkes, serving 6 to 8
Number Of Ingredients 12
Steps:
- Begin heating a large heavy skillet over medium heat. Heat the oven to 350 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
- Place the grated sweet potatoes in a large bowl. Toss the grated apple with the lime juice and add to the sweet potatoes, along with the ginger, spices, baking powder, salt, oat bran and matzo meal or flour. Taste and adjust salt. Add the beaten eggs and stir together.
- Take a 1/4 cup measuring cup and fill with 2 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 40 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate five or six. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet. Try one latke and if it is still a bit chewy in the middle transfer them to the baking sheet and place in the oven for 10 minutes, until golden brown and soft in the center.
- Serve hot topped with applesauce and low-fat sour cream, thick Greek yogurt or crème fraîche if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams
APPLE LATKES
Steps:
- 1. Beat the egg with the yogurt and milk and set aside. Combine flour, baking powder, baking soda, cinnamon, and sugar into a bowl. Peel and core the apples, then grate them; I use a food processor, but a coarse grated would work easily, I'd imagine.
- 2. Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
- 3. Pour enough oil to come about 1/4 inch up a skillet and put on the stove to heat. Dollop spoonfuls of the apple batter into the sizzling oil; a rubber spatula will help scrap the batter off the spoon and press down on the latkes in the pan. Don't worry about making perfect round pancakes; fry for a minutes or two, until the latkes are a golden brown on the underside; you can see from the top as they start firming underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
- 4. Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.
APPLE-POTATO LATKES
A nontraditional approach to a potato latke. The shredding is done using a spiralizer, and the apple and maple syrup give you just enough sweetness to make these different. Good topped with sour cream or applesauce.
Provided by lutzflcat
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Make a deep vertical cut on each side of the potato and apple.
- Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
- Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
- Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.
Nutrition Facts : Calories 164 calories, Carbohydrate 19.9 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 241.3 mg, Sugar 5.2 g
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