Ingredients
-
4
-
2 - 3
-
3
-
2
-
2
-
1
-
1
-
7/8
-
-
-
-
-
-
-
Directions
Apple Latkes,Due to a craving (and a convenient epicurious e-recipe e-mail!), I found this recipe, which is seemingly just in time for a Jewish holiday, no? I like apples, and I like latkes, so how could they be bad? :),Due to a craving (and a convenient epicurious e-recipe e-mail!), I found this recipe, which is seemingly just in time for a Jewish holiday, no? I like apples, and I like latkes, so how could they be bad? 🙂
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Steps
|
1
Done
|
Core and Peel the Apples and Cut Each Into 4 Thick Slices. |
|
2
Done
|
Place in a Shallow Dish With the Sugar and Brandy, Rum, or Liqueur, and Turn Them So That They Are Well Coated. |
|
3
Done
|
Marinate For at Least One Hour, So They Can Absorb the Liqueur, Liquor. Turn Occasionally. |
|
4
Done
|
For the Batter, Beat the Yolks With the Oil and Salt, Then Stir in the Flour and Mix Well. |
|
5
Done
|
Beat in the Water Gradually and Vigorously, Mix Until Completely Smooth. |
|
6
Done
|
Leave For an Hour, Then Fold Into Stiffly Beaten Egg Whites. |
|
7
Done
|
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. |
|
8
Done
|
Lift Each One Out Carefully and Lower Into the Hot Oil. |
|
9
Done
|
the Oil Must Be Sizzling but not Too Hot or the Fritters Will Brown Before the Apple Is Soft Inside. |
|
10
Done
|
Fry in Batches, and Turn the Slices Over to Brown Both Sides. |
|
11
Done
|
Lift Out With a Slotted Spatula and Drain on Paper Towels Before Serving. |
|
12
Done
|
Pass the Superfine Sugar For Everyone to Sprinkle On. |
