We know, latkes are traditionally a food eaten during Hanukkah. But, after trying this recipe last December, we knew that it would be perfect for a different take on the traditional Rosh Hashana apples and honey. These light, fluffy pancakes would be tasty with honey – just drizzle it on like syrup.
From “Joan Nathan’s Jewish Holiday Cookbook,” makes about 18 large or 30 small latkes.
Ingredients
2 eggs, well beaten
1 1/2 cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
1/4 to 1/2 cup sugar, depending on taste and sugar content of liquid used
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Powdered sugar
Directions
Mix eggs with orange juice, yogurt or milk in a bowl.
In a separate bowl, combine flour, baking powder, salt and sugar. Add dry ingredients to egg mixture along with grated apples.
Heat a thin layer of oil in skillet. Drop 1 large tablespoon of batter per latke into hot oil. Cook until slightly golden on each side.
Hint: These behave like traditional breakfast pancakes; when bubbles start appearing in the pancake, they are almost ready to turn over. Drain on paper towels, sprinkle with powdered sugar and serve.
