Apple Latkes


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A twist on the traditional Hanukkah favorite, these latkes are more like a dessert! Sweet apples and cinnamon topped with syrup or confectioners' sugar. Even if you're not brave enough to swap them for the real thing, they make a great supplement!

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  • 1 egg
  • 2/3 C. natural plain yogurt
  • 1 C. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 2 Tbss superfine sugar
  • 2 apples, (1 lb.), to make 1 C. grated apples
  • Vegetable oil for frying
  • Maple syrup or confectioners' sugar and ground cinnamon for serving

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Beat egg with yogurt and set aside. Combine flour, baking powder, baking soda, cinnamon and sugar in bowl. Peel and core the apples, then grate them; you can use a food processor, but a coarse Microplane or other grater would work easily. Pour egg-yogurt mixture into flour bowl, add grated apples and fold all together.

Pour enough oil to come about 1/4-inch up a skillet and put on stove to heat. Dollop spoonfuls of apple batter into 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. Fry for a minute or two, until latkes are golden brown on underside; you can see from the top as they start firming up underneath. Flip them with two metal spatulas, and fry for another minute on the uncooked side.

Remove to tray lined with paper towels or brown paper, to blot excess oil, and continue cooking until you've used up all the batter. Serve with syrup or confectioners' sugar and ground cinnamon.

Yield: about 20, 2-2 1/2 inch latkes

From: "Feast, Food to Celebrate Life" by Nigella Lawson

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