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Apple Latkes


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.

  • Duration
  • Cook Time
  • Prep Time
  • 16 frittersServings


  • 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


1. Line a plate with several layers of paper towels.

2. 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.

3. Place sugar and cinnamon in a small bowl and stir together. 

4. 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.

5. Drain hot fritters on prepared plate. Dredge fritters in the sugar-cinnamon mixture. Serve immediately.

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