Friday, October 9, 2009

Day 6 Apple Brandy Latkes for Hanukkah, or anytime!


These are not a traditional "Potato Latke" but a great breakfast or dessert latke that everyone will devour!

Apple Brandy Latkes

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup golden raisins
1/2 cup cider or apple juice
1/3 cup milk
3 tablespoons brandy
2 eggs
1 red apple, unpeeled, cored and sliced in wafer-thin wedges
Cinnamon sugar to sprinkle
Oil for frying

In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add cider or apple juice, milk, brandy and eggs. Stir to mix.
Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2 tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Flatten slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar. Top syrup, jam or applesauce.
Makes 10 to 12.

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