Apple Latkes
This is a specialty of Hanukah. Of several fritters that I have tried, this one is the most scrumptious, because the apples are macerated in brandy, which gives them a most wonderful flavor, and the batter is very light.
This is a specialty of Hanukah. Of several fritters that I have tried, this one is the most scrumptious, because the apples are macerated in brandy, which gives them a most wonderful flavor, and the batter is very light.
- Carbohydrate 69 g(23%)
- Cholesterol 80 mg(27%)
- Fat 49 g(76%)
- Fiber 5 g(22%)
- Protein 7 g(14%)
- Saturated Fat 4 g(19%)
- Sodium 109 mg(5%)
- Calories 752
Step-by-step
- 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 (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.
My Hanukkah Apple Latkes Tradition
Hanukkah, the Festival of Lights, is a time for family, friends, and of course, delicious food! For years, I've been making a special Hanukkah treat that's become a beloved tradition in our home: apple latkes. And let me tell you, these aren't your average latkes. The secret? Macerating the apples in brandy. It infuses them with a depth of flavor that takes these simple fritters to a whole new level of deliciousness.
I remember the first time I made these. It was a bit of a gamble. I'd seen countless latke recipes, but none quite captured my imagination like this one. The promise of brandy-soaked apples was too enticing to resist. I meticulously followed the instructions, carefully measuring each ingredient, making sure to let the apples soak just the right amount of time. The anticipation as the golden-brown fritters emerged from the hot oil was almost unbearable. And then, the first bite. Pure, unadulterated bliss. The perfectly crisp exterior giving way to the soft, tender, brandy-infused apple center was a revelation. It was an explosion of flavor and texture that completely redefined my expectations of what a latke could be.
Over the years, this recipe has become a centerpiece of our Hanukkah celebrations. It's a simple recipe, but the results are anything but. The maceration process is key; it's what truly sets these latkes apart. The brandy adds a subtle warmth and sophistication that perfectly complements the sweetness of the apples. It's a flavor combination that's both comforting and elegant – the perfect balance for a festive occasion.
The process itself is quite therapeutic. The quiet moments spent preparing the apples, carefully coating each slice in the fragrant brandy, are a chance to slow down and appreciate the simple pleasures of cooking. Then, the joyful chaos of frying the latkes – the sizzle of the oil, the aroma filling the kitchen – adds to the festive atmosphere. It's a tradition that brings my family together, year after year.
But it's more than just a recipe; it’s a connection to something larger. It's a link to my heritage, a continuation of a culinary tradition passed down through generations. It's a reminder of the warmth and joy that food can bring, not only to my family, but to all those who share in this special Hanukkah tradition. And, dare I say, it's the best latke recipe I've ever encountered. The slight sweetness, the perfect crispiness, and the underlying warmth of the brandy make each bite a truly unforgettable experience.
So this Hanukkah, try these apple latkes. They're simple to make, yet incredibly rewarding. The process is a journey in itself, filled with anticipation and the satisfaction of creating something truly special. And the result? A delicious treat that will undoubtedly become a cherished part of your own Hanukkah celebrations for years to come. Let the light of Hanukkah shine brightly through the warmth of these exceptional latkes.
Happy Hanukkah!
