Claudia Roden’s Apple latkes

• portionen: 8 servings
• gesamtzeit: 3 hours

Zutaten

4 large tart or sweet apples

2-3 tbsp sugar

4 tbsp calvados brandy (or rum)

2 large eggs separated

2 tbsp light vegetable oil

1 good pinch salt

150g flour

200ml water

1 lemon zested

Vegetable or sunflower oil for frying

Caster sugar for sprinkling on after serving

Anweisungen

Core and peel the apples and cut each into four thick slices.

Put them in a shallow dish with the sugar and calvados, brandy or rum, and turn them so that they are well coated.

Leave for at least one hour, turning the slices over occasionally so that they absorb the spirit.

IN THE MEANTIME, MAKE THE BATTER

Separate the eggs and egg whites

For the batter, beat the egg yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour.

Wait an hour.

Once an hour has passed, take the egg whites and whip them to stiff peaks using a hand mixer or immersion blender.

Fold in the stiffly beaten egg whites to the batter mixture.

FRY THE LATKES

Heat at least 2cm of oil in a large frying pan.

Dip the apple slices in the batter – about five at a time – making sure they are well covered with batter.

Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside.

Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted palette and drain on kitchen paper before serving. Pass the caster sugar for everyone to sprinkle on.

Notizen

From: Claudia Roden