Crispy Apple Latkes are quick to make and delicious. With a tempura, crunchy crust, apple latkes are a perfect alternative to sufganiyot. Served simply with cinnamon and sugar or a dollop of sour cream or yogurt, these are sure to become a family favorite.
Apple Latkes
Servings
16 Servings
Ingredients
- 1 cup all-purpose flour
- ½ cup rice flour
- 3 eggs
- 1 cup ice-cold water
- 3 Granny Smith apples about 1 pound, unpeeled, cored, and cut into 2- x ¼-inch batons
- ½ cup sugar
- 2 teaspoons cinnamon
- 1 ½ cups extra virgin olive oil
Instructions
- Line a plate with several layers of paper towels.
- In a medium bowl combine flour, rice flour, eggs, and ⅓ cup of water. Mix vigorously with a whisk until smooth; the mixture will be fairly thick. Add remaining water and mix again until the water is incorporated. Stir apple pieces into batter.
- Place sugar and cinnamon in a small bowl and stir together.
- In a large, heavy frying pan, pour in evoo and place over medium heat. Once evoo reaches 365°F when measured with a deep fry thermometer, drop ⅓ cup of batter into the pan. Using 2 forks, carefully separate and spread out the apples and batter to flatten the fritter to ½-inch thick so that it looks more like a latke. To keep from overcrowding the pan, make 4 or 5 fritters at a time. Cook for 3 minutes on each side, until brown and crisp.
- Drain hot fritters on prepared plate. Dredge fritters in the sugar-cinnamon mixture. Serve immediately.
Rice flour makes a light crispy batter. Regular all purpose flour will produce a much heavier batter. You can do it, but it won’t be as light and delicate.
Thanks, that’s what I thought…
Can you use just regular flour in place of rice flour? What does rice flour do? Does it make the batter lighter?