RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Apple-Cinnamon, Zell Shulman's - pareve
Serves 4 to 6 1 large egg 1/3 cup water 3 Tablespoon sugar 3 medium, peeled apples, quartered 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup flour 1/4 teaspoon nutmeg 1/4 cup vegetable oil -or- 2 Tablespoons margarine for frying 1/2 cup cinnamon + 1 teaspoon sugar for garnish Food Processor Method ===================== 1. Insert the metal blade into the processor bowl. Add the egg, sugar, salt, cinnamon, nutmeg and water. Process about 5 seconds, until well mixed, . 2. Add half the apples to the egg mixture in the processor bowl. Pulse 2 or 3 times. Add the remaining apples and flour. Pulse several times then process 15 seconds. 3. Heat the vegetable or melt the margarine in the pan. Spoon ¼ tablespoon of batter for each pancake, into the frying pan. Fry until the edges are brown. Turn with a slotted spatula and brown the other side. Remove and drain on paper towels. Sprinkle the cinnamon/sugar mixture over the warm latkes. Conventional Method =================== Follow the processor method except grate the apples by hand and combine the ingredients in a bowl. A portable mixer helps. www.jewishfamily.com
