Best Apple Latkes Recipes

SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH

Steps:

• For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
• Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
• For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
• Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.

APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM

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.

SWEET POTATO-APPLE LATKES

Steps:

• In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended.
• In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2- to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

APPLE-POTATO LATKES

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.

POTATO AND ZUCCHINI LATKES WITH APPLE SAUCE

Steps:

• Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes.
• Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper.
• In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown.
• Serve with prepared applesauce for dipping.

SWEET POTATO-GREEN APPLE LATKES

Steps:

• 1. Coarsely potatoes, parsnips, apples and shallots. If mixture is too wet, soak up some of the water with doubled paper towels or tea towel. (This step if more important when using regular potatoes to remove extra starch.) Toss together in a large bowl. 2. Add salt, and pepper to potato mixture and toss to mix well. Add enough flour to make ingredients "stick" together and form cakes 3. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn in hands and press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer. 4. Transfer pancakes to paper bag to drain briefly, then keep warm in a 200° oven directly on wire rack while you cook remaining pancakes. Serve hot, with Sour Cream and Applesauce. Tips for Terrific Latkes: Keep oil between 300° and 350° while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly. If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.

SWEET POTATO-APPLE LATKES RECIPE - (4/5)

Steps:

• In large bowl, shred sweet potatoes and apples (in this order to keep apples from oxidizing) by rubbing them across the large holes of a hand or box grater; lightly blot excess moisture with paper towel. Stir in all remaining ingredients except oil until blended. In large skillet, heat 1/4-inch oil over medium-high heat 2 to 3 minutes or until hot (exact oil amount needed will vary depending on the size of your skillet). Drop batter by tablespoonfuls into hot oil, flattening batter to form 2 to 3-inch pancakes. Fry 4 to 5 minutes on each side or until golden brown and edges are bubbly. Drain on paper towels placed on a plate; serve hot.

POTATO-APPLE LATKES

Steps:

• In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
• In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.
• Vanilla Applesauce: Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.

YUKON GOLD POTATO AND JERUSALEM ARTICHOKE LATKES WITH APPLE-HORSERADISH MAYONNAISE AND TARAMASALATA

Steps:

• Make the apple-horseradish mayonnaise:
• In a medium bowl, stir together the horseradish, applesauce, vinegar, mustard, and mayonnaise. Season with salt and pepper. DO AHEAD: The sauce can be made and stored, in an airtight container in the refrigerator, up to 3 days.
• Make the latkes:
• Line a large bowl with a clean cloth napkin or lint-free kitchen towel.
• Working in batches, use the larger side of a box grater or a food processor fitted with a grater attachment to coarsely grate the potatoes, Jerusalem artichokes, and onion. As they're grated, transfer the vegetables to the towel-lined bowl. Gather the corners of the towel and wring as much excess liquid as possible from the vegetables. Transfer the wrung vegetables to a dry mixing bowl. Add the egg and parsley and stir to combine. While stirring the mixture, gradually add the flour, stirring well to incorporate.
• Line a large baking sheet with paper towels.
• In a large sauté pan over moderately high heat, heat 1/4 inch of oil until hot but not smoking. Test the latke batter by frying a small amount of batter in the hot oil-it should hold together and not fall apart when flipped. If necessary, add additional flour, 1 tablespoon at a time, but try to add as little flour as possible to create light latkes.
• Working in batches, drop 2-tablespoon-size dollops of batter into the hot oil and use the back of a spoon to press the batter into 1 1/2-inch diameter pancakes. Season with salt and pepper and fry until golden brown, about 2 minutes. Flip the latkes and continue frying until golden brown, about 2 minutes. As they finish cooking, transfer the latkes to the paper-towel-lined baking sheet.
• To serve:
• Arrange the latkes on a large plate or platter and top half with apple-horseradish mayonnaise and half with taramasalata. Sprinkle with minced chives and serve immediately.

VANILLA & CINNAMON-KISSED APPLE LATKES

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.

RUSSIAN WALNUT-CHERRY LATKES WITH CHERRY-APPLE SAUCE

Steps:

• Place cherries in small bowl with enough hot water to cover; soak until plumped, about 10 minutes. Drain. Set aside.
• Blend both cheeses, egg yolks, and vanilla extract in processor just until smooth, about 30 seconds. Add flour, sugar, and salt and mix in, using on/off turns, just until blended. Transfer batter to large bowl. Mix in reserved cherries and chopped walnuts.
• Using electric mixer, beat egg whites in large bowl until stiff but not dry. Gently fold whites into batter in 3 additions.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large nonstick skillet over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet and spread to 2 1/2-inch rounds. Cook until bottoms are golden, about 1 1/2 minutes per side. Using slotted spatula, transfer latkes to plates. Add more butter and oil as necessary and allow to get hot before adding more batter. Serve immediately with Cherry-Apple Sauce .

APPLE LATKES

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.

APPLE LATKES RECIPE - (4/5)

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.

RED POTATO AND APPLE VEGAN LATKES

Steps:

• Shred potatoes and apple in a food processor, in batches if necessary. Combine shredded potatoes and apple in a bowl with flour and salt. Dough should be thick and not loose.
• Heat oil in a skillet over medium-high heat. Add heaping tablespoons of the dough and flatten slightly. Cook until golden, 2 to 3 minutes. Flip and brown the other side, 1 to 2 minutes more. Repeat with remaining dough. Sprinkle sugar on top of latkes.

SWEET POTATO AND APPLE LATKES WITH GINGER AND SWEET SPICES

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.

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 LATKES

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.

MINI POTATO LATKES WITH APPLE CREME FRAICHE

Steps:

• HowToSection Potato Latkes Array
• HowToSection Apple Creme Fraiche Array
• HowToSection To Serve Array

APPLE LATKES FROM NIGELLA LAWSON

Steps:

• Directions 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 Gluten Free flour, xanthan gum, 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

Steps:

• Core and peel the apples and cut each into 4 thick slices.
• Place in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated.
• Marinate for at least one hour, so they can absorb the liqueur, liquor. Turn occasionally.
• For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well.
• Beat in the water gradually and vigorously, mix until completely smooth.
• Leave for an hour, then fold into stiffly beaten egg whites.
• Heat at least 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 paper towels before serving.
• Pass the superfine sugar for everyone to sprinkle on.