We were inspired to make this apple latke variation in the fall when apples are fresh and abundant in New England. It’s a delicious sweet latke option which pairs well with other Hanukkah desserts. Apple Latkes are also a wonderful addition to your Rosh Hashanah menu as they celebrate both the apples and the sweetness of the traditional Jewish New Year meal.
- 5 apples, peeled, cored & grated or spiral cut
- 2 eggs, lightly beaten
- 1/2 cup all purpose flour
- 2 tbsp arrowroot flour (helps absorb some of moisture from apples)
- 1 tbsp sugar
- 1 tbsp cinnamon
- vegetable or canola oil for frying
- confectioners sugar for dusting
- sour cream and apple sauce for serving on top
- Peel and core apples. Process in food processor with grating blade, grate by hand with box grater or make thin spirals with a spiralizer.
- In large mixing bowl, beat eggs and add all purpose flour, arrowroot flour, sugar and cinnamon. Add more arrowroot flour if mixture seems too wet. Stir in grated apples.
- Form 3” patties with your hands, squeezing out extra moisture.
- Heat 2-3 tbsp of oil on medium heat in sauté pan.
- Place patties down directly from your spatula carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath. It might seem like they are not going to hold together but they will. You may need to just nudge them with your spatula a little.
- Carefully flip latkes away from your face and cook for another 3-4 minutes.
- Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
- Serve with sour cream and apple sauce. Sprinkle confectioners sugar on top.