“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? :)”
16 latkes

Ingredients Nutrition

  • 4 apples (tart or sweet)
  • 2 -3 tablespoons sugar
  • 3 tablespoons brandy or 3 tablespoons dark rum or 3 tablespoons fruit liqueur
  • 2 eggs, separated
  • 2 tablespoons light vegetable oil
  • 1 teaspoon salt, to taste
  • 1 cup flour
  • 78 cup water
  • vegetable oil, preferably sunflower (for frying)
  • superfine sugar, for sprinkling on after serving


  1. Core and peel the apples and cut each into 4 thick slices.
  2. Place in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated.
  3. Marinate for at least one hour, so they can absorb the liqueur, liquor. Turn occasionally.
  4. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well.
  5. Beat in the water gradually and vigorously, mix until completely smooth.
  6. Leave for an hour, then fold into stiffly beaten egg whites.
  7. 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. Lift each one out carefully and lower into the hot oil.
  9. The oil must be sizzling but not too hot or the fritters will brown before the apple is soft inside.
  10. Fry in batches, and turn the slices over to brown both sides.
  11. Lift out with a slotted spatula and drain on paper towels before serving.
  12. Pass the superfine sugar for everyone to sprinkle on.

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