Apple Latkes

Apple Latkes: A Weekend Delight

The aroma of cinnamon and apples frying in butter – it's a scent that instantly conjures images of cozy kitchens and warm autumn days. And for me, that scent is synonymous with apple latkes. These aren’t your grandma’s boring pancakes; these are crispy, flavorful little delights that are surprisingly easy to make. I discovered this recipe a while back and it’s become a regular in my kitchen, whether I’m entertaining guests or simply treating myself to a weekend breakfast. I love how versatile they are, too. You can enjoy them on their own, with a dollop of sour cream or yogurt, or even paired with a homemade apple caramel sauce (which I’ll also share!).

I'm not a professional chef, just a regular woman who appreciates simple pleasures. My days are filled with juggling work, family, and trying to maintain some semblance of a healthy lifestyle. Finding recipes that are both delicious and uncomplicated is a real win for me, and these apple latkes are precisely that. They take around 30 minutes from start to finish which is perfect for those busy weekday evenings or a lazy Sunday brunch. The most time-consuming part is grating the apples, but even that can be sped up with a food processor.

One of the things I adore about this recipe is the minimal ingredient list. It's a testament to the fact that sometimes the simplest recipes are the most flavorful. Fresh, tart apples are the stars of the show, complemented by the warm spices of cinnamon and a touch of sweetness. The crisp exterior, achieved through a quick pan-fry, gives way to a soft and slightly sweet interior—a delightful textural contrast. I particularly enjoy how the apples retain their distinct flavor, unlike some other recipes where the apple flavor gets overpowered by other ingredients.

I often adapt the recipe to my mood and what's on hand. Sometimes I add a sprinkle of nutmeg to the batter for an extra layer of warmth. I've also experimented with different types of apples – Granny Smiths are my favorite for their tartness, but Honeycrisp or Fuji apples work well, too, resulting in a slightly sweeter pancake. The best part is the freedom to experiment! Feel free to adjust the sweetness to your preference by altering the amount of sugar. If you happen to have some leftover apple juice after grating, don't discard it! You can make a quick and delicious caramel sauce by reducing the juice with sugar and a touch of cream—a perfect accompaniment to your warm latkes.

These apple latkes are a wonderful way to use up seasonal apples, especially during the fall. They're perfect for brunch, a light dinner, or a delightful dessert. They're also wonderfully adaptable to dietary needs: I often make a gluten-free version by substituting almond flour for the all-purpose flour, and it works just as well! I hope you give this recipe a try – it's a simple joy that will brighten your day and satisfy your sweet tooth.

Beyond the simple recipe itself, there's a sense of satisfaction in making something delicious from scratch. The rhythmic grating of apples, the sizzle of the butter in the pan, the warm aroma filling your kitchen – it's a comforting ritual that transforms a simple recipe into a mindful experience. And the best part? Sharing these delicious treats with loved ones. Whether you're hosting a family gathering or simply enjoying a quiet weekend breakfast, these apple latkes are guaranteed to bring a smile to everyone's face. So go ahead, treat yourself (and your loved ones) to this easy and delightful recipe. You won't regret it!

The versatility of this recipe extends to its presentation, too. I sometimes serve the latkes with a dollop of plain yogurt or a scoop of vanilla ice cream, depending on my mood and preference. The contrast in temperatures and textures elevates the eating experience. Others may prefer a simple sprinkle of powdered sugar for added sweetness. No matter how you choose to present your apple latkes, the most important part is to enjoy the process of making and sharing this delicious recipe.

Step-by-step

• Preheat oven to 200 degrees and place a baking sheet inside.
• Peel and core apples and then grate them, either on the large holes of a box grater or in a food processor, on the shredding blade. (If you use the food processor, lay the apple chunks the long way if you want longer strands.)
• Transfer to a clean dishtowel or cheesecloth sling and wring out as much juice as you can into a small bowl. Set it aside if you wish to make a dessert sauce with it later.
• Transfer grated apple to a medium bowl and toss with lemon juice.
• In a small dish, whisk flour, sugar, cinnamon and baking powder and toss with the apples, coating them evenly.
• Whisk eggs in this small dish until lightly beaten and stir into apple-lemon-flour mixture.
• Heat a large cast-iron skillet to medium with one tablespoon butter.
• Once it has coated the pan, drop tablespoons full of apple batter in little piles, gently pressing them a bit flatter with a spatula.
• Fry until they are nicely brown underneath, about 3 to 5 minutes, then flip and continue to cook until they are browned and crisp.
• Drain briefly on paper towels and transfer to preheated oven to keep warm.
• Add a pat of the remaining butter for each new batch in the pan, and repeat with remaining batter.
• You can keep apple latkes in the oven for up to an hour while you tend to more important things, like what you can do with that leftover apple juice, if the thought of it going to waste upsets you.