You know how I said I was trying to find vegetarian recipes that weren’t pancakes? Well guess what I did…Latkes! Haha, those are totally different than pancakes…right?
I saw this recipe over at Smitten Kitchen awhile ago, and have been wanting to make them for just as long. And actually, I went out and bought green apples specifically for it, and it kept getting pushed back, and pushed back. Well, I noticed the other night that the apples were in a “Do or Die” stage, and since hubby wasn’t going to be home for dinner, I went for it!!
I really liked these!! They were simple to make, and tasted fantastic! Ladybug and I really enjoyed them. And actually, she scarfed hers down and then wanted mine! She even signed “more” for them, which is a big deal because even though we work on our signs everyday, she always just gives me that look that means “Come on Mom, you know what I want, just give it to me!!”.
Apple Latkes (Smitten Kitchen)
3 tart green apples
1 Tbsp lemon juice
6 Tbsp flour ( I used 1/2 all purpose and 1/2 whole wheat, + a pinch of wheat germ, but you can use what you have)
1 Tbsp sugar
1/4 tsp cinnamon
1 tsp baking powder
2 eggs, beaten
2 Tbsp butter
Some good Sour Cream, Creme Fraiche, or rich plain yogurt
Preheat your oven to 200 and place a baking sheet in to warm.
Peel and core your apples, then grate with a large hole grater.
Use a cheesecloth or tea towel to wring out as much moisture as you can, or, about a million paper towels.
Toss the apples with lemon juice so they don’t brown.
In a large bowl, whisk the flour, sugar, baking powder, and cinnamon together.
Toss the apples into the dry ingredients.
Stir in the beaten eggs, and make sure all the apples are evenly coated.
Heat a large cast iron skillet over medium heat and melt 1 Tbsp of butter.
When the butter is melted, spread it around so it evenly coats the bottom of the skillet.
Take a spoon (the kind you eat with) and get a large dollop of the batter and place on the skillet. Pat down with the back of the spoon. I could get about 4 latkes per skillet.
Cook 3-5 minutes on each side, until golden brown. Flip and cook on the other side.
When each latke is cooked, you can place it on the cookie sheet in the oven while you finish – they will keep for about an hour this way.
Serve with sour cream, cream fraishe, or plain yogurt. We also drizzled a smudge of honey on ours!