Note: This twist on latkes makes a great appetizer, side dish or dessert.
1/2 cup all-purpose flour, plus one tablespoon, if batter is very wet
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
2 large eggs
3 apples (Fuji, Gala or Granny Smith)
1 tablespoon fresh lemon juice
2 tablespoons confectioner's sugar for dusting
1. Place a paper bag on a cookie sheet; you'll use it to drain the latkes after frying them. Heat 1/4 inch of oil in a large frying pan over medium-high heat.
2. In a large bowl, stir together the flour, sugar, cinnamon, nutmeg and baking powder.
3. In a small bowl, beat the eggs.
4. Peel and core the apples; grate them using the large holes of a box grater. Add the shredded apples to the bowl with the dry ingredients. Sprinkle with lemon juice, add the beaten eggs and mix.
5. The oil is ready for frying when it feels very hot when you place your hand 2 inches above the pan. Scoop up a heaping tablespoon of the apple mixture and gently drop it into the pan, using the back of the tablespoon to flatten it. Fry the latkes for 1 1/2 to 2 minutes per side, until golden. Drain them on the paper bag and let them cool for about 15 minutes.
6. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture.
7. Use a sieve to dust the latkes with confectioners' sugar. These are best eaten fresh, but they can be refrigerated for up to 3 days or frozen up to 3 months. To reheat, place frozen latkes on a cookie sheet and bake them in a 400 degree oven until crisp.
-- Reprinted with permission from "Holiday Kosher Baker" © 2013 by Paula Shoyer, Sterling Publishing Co.