Recipe - Apple-Cornmeal Latkes

LARRY LUTTROPP FVKC70A

L.A.TIMES FOOD SECTION 11/94
2 lg Apples; peeled, cored &
grated
Juice One half lemon
2 Eggs
2 tablespoon Sugar
ds Salt
One fourth cup Matzo meal
One fourth cup Ground almonds
One half cup Yellow cornmeal
Oil for frying
Sour cream
Cranberry sauce

In large bowl combine apples, lemon juice, eggs, sugar, salt, matzo
meal, almonds and cornmeal. Mix well.
In large, heavy skillet, heat One fourth inch oil over medium heat.4 Spoon
applecornmeal mixture by tablespoons into hot oil and fry on both sides
until golden brown.
Drain on paper towels. Serve with sour cream and cranberry sauce. Makes
about 14 latkes.
Each serving contains about: 80 calories; 26 mg sodium; 30 mg
cholesterol; 3 grams fat; 13 grams carbohydrates; 2 grams protein; 0.31
gram fiber.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",
11/25/94, page H7.
"The intensity of flavor of these latkes will vary with the variety of
apple used the sweeter, the better. Cornmeal adds a special crunch."

Posted to JEWISHFOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997