These little apple latkes are sure to be a hit at any Chanukah party, or as a delicious appetizer for a dinner party. This recipe, from The Book of Jewish Food, by Claudia Roden, has been adapted to serve 8 people.
- 8 tart or sweet apples
- 6 tablespoons sugar
- 6 tablespoons brandy, dark rum, or fruit liqueur
- 4 eggs, separated
- 4 tablespoons light vegetable oil
- a good pinch salt
- 2 cup flour
- 1 3/4 cup water
- vegetable oil for frying, preferably sunflower
- powdered sugar for dusting after frying
- Peel and core apples, cutting each into four thick slices. Put them in a shallow dish with the sugar and alcohol and turn them so they are well coated. Leave for at least one 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 water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in 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 five at a time–making sure they are well covered with batter. Lift each one out and lower into hot oil. Make sure oil is sizzling, but not too hot, or fritters will brown before the apples are soft inside.
- Fry in batches and brown on both sides, remove from oil with slotted spoon and place on paper towels before serving.
- Dust with powdered sugar and serve!