Apple Latkes

Hanukkah is a fine time to serve these at brunch with a dollop of Greek yogurt or sour cream on top. I am constantly amazed at just how far Jewish food travels: when I was working on the update for this book, my daughter Daniela told me that a relative of her Chilean friend posted a recipe online for apple latkes. When I contacted her, I realized it was a Polish recipe. Shortly afterward, Daniela, on a train going through Poland, tasted a similar apple pancake. You can also substitute stone fruits, like apricots, plums, or peaches—in the late spring, at Shavuot, or anytime. 

Makes 8 to 10 pancakes 

INGREDIENTS

A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families: A Cookbook Joan Nathan

• 2 or 3 Granny Smith, Honeycrisp, or other flavorful apples, peeled

• 1 lemon

• 2 large eggs

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 tablespoon granulated sugar

• 2 tablespoons unbleached all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• Dash of ground nutmeg

• 2 to 3 tablespoons unsalted butter

• Sour cream, Greek yogurt, or crème fraîche, for serving

• Berries, for serving

• Confectioners’ sugar, for sprinkling

EQUIPMENT

• Box grater or food processor

• One or two mixing bowls

• Microplane

• Sharp knife

• Whisk

• Measuring spoons

• 12-inch heavy frying pan with ovenproof handle

• ¼-cup measuring cup

• Spatula

• Paper towels

DIRECTIONS 

Child with Adult: Using the large holes of a box grater, or using a food processor, grate the apples; squeeze them to remove some of the juice. Put the apples back in the food processor or transfer to a mixing bowl. Zest the lemon with a Microplane; then cut the lemon into two pieces with a sharp knife, and squeeze the juice of one half over the grated apples. 

Child: In another bowl, carefully break and whisk the eggs; stir in the salt, vanilla, granulated sugar, flour, baking powder, cinnamon, and nutmeg. Do not overbeat. Then fold in the apples. 

Child with Adult: Heat the frying pan, and swirl the butter around its surface. Then, using a ¼-cup measure, spread some batter to make one 3- or 4-inch pancake. Repeat, filling the skillet with no more than four pancakes at a time, and cook them on one side for 3 to 4 minutes, until golden and bubbling and brown around the edges. Flip with a spatula, and cook until golden on the other side. Drain them on paper towels, and serve them with a dollop of sour cream, Greek yogurt, or crème fraîche, fresh berries, and a sprinkle of confectioners’ sugar.

Note: You can also substitute all kinds of berries or even chocolate chips for the apples. Mmm good!

From A Sweet Year © 2024 by Joan Nathan. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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