Apple dessert latkes offer a sweet twist on a Hanukkah tradition
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Happy Hanukkah! It’s the ninth day of our Homemade vintage treats series and, at sundown, the third day of the Jewish festival of lights, which started at sundown on Sunday.
Homemade Holidays: 12 days of vintage treats
To cap off the Free Press’s anniversary year, we’re plumbing the archives for holiday recipes of yore. Follow along until Dec. 23 for a sampling of the sweet, strange and trendy desserts to grace our pages and your tables over the last 150 years.
We’ve been working our way forward from the 1800s and, by comparison, it’s hard to call this dish or the remaining recipes “vintage.” It’s vintage in the same way the clothes I wore growing up in the ‘90s are considered vintage by youths today — although, these fried delicacies are more timeless than trendy.
This sweet take on latkes by Los Angeles-based food columnist, restaurateur and TV Chef Judy Zeidler was published in the Free Press via syndication in 1987. Zeidler, an authority on kosher cooking and author of The Gourmet Jewish Cook, died earlier this year at the age of 92.
The inclusion of whipped egg whites makes for a light and airy batter that wraps around perfectly cooked apple rings. Make sure to add the flour to the wet ingredients a little at a time, holding off on the full cup if the batter seems too thick.
These delightful latkes taste like a much less fussy version of an apple fritter.
Day 9: Apple Dessert Latkes, 1987
2 eggs, separated
1/2 cup (125 ml) milk or liquid non-dairy creamer
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) sugar
1 tbsp (15 ml) melted, unsalted butter or margarine
1 tbsp (15 ml) lemon juice
3 or 4 apples, peeled, cored and thinly sliced
Caramelized Apple Sauce
6 large Golden Delicious apples, peeled, cored and thinly sliced
Juice and grated peel of 1 lemon
1/2 cup (125 ml) sugar
1/2 cup (125 ml) orange marmalade
1/2 cup (125 ml) orange juice
In large mixing bowl, beat egg yolks until light. Blend in milk then stir in flour, sugar, butter and lemon Juice. Add salt to taste. Beat until smooth. Beat egg whites until stiff peaks form and fold into egg yolk mixture.
In a large, heavy skillet, heat 14-inch oil to about 375 F. Dip each apple slice into batter. Lift out with fork and fry in oil until browned on both sides, about 2 to 3 minutes per side. Drain on paper towels.
Just before serving, sprinkle with confectioners’ sugar and cinnamon. Makes 2 to 3 dozen.
To make Caramelized Apple Sauce, toss together apple slices, lemon juice and peel. Set aside.
In a large heavy saucepan, combine sugar, marmalade and orange juice. Cook over medium heat, stirring until sugar and marmalade dissolve. Bring syrup to boil, reduce heat and simmer for 3 to 4 minutes, just until sauce begins to thicken.
Add apple mixture to syrup and toss to coat apples. Simmer, covered, 10 to 15 minutes until apples are soft. Transfer to a glass bowl and cool to room temperature. Gently mash apple mixture. Cover with plastic wrap and chill. Serve with latkes. Makes about 5 to 6 cups.
Recipes by Judy Zeidler
Note: Yesterday’s Honey Spice Drop cookie recipe was missing 6 cups (1250 ml) flour from the ingredient list. We regret the error.
Eva Wasney is a reporter for the Winnipeg Free Press.