Recipe - Brandied Apple Latkes

6 Apples, pared, cored, and
cut into One half inch slices
One fourth cup Brandy
1/8 teaspoon Cinnamon
1 Egg
One fourth cup Milk (or One fourth cup nondairy
coffee cream and One fourth c.
water)
2 teaspoon Granulated sugar
1 cup Allpurpose flour
One half teaspoon Each baking powder and
confectioners sugar

Pare and core 6 apples, and cut into One half inch slices. Mix Brandy and
cinnamon. Pour over apples and cover tightly to marinate for several
hours. Separate egg. Beat yolk and gradually add milk (or nondairy
coffee cream water) and granulated sugar. Sift flour with baking powder and
confectioners sugar. Add to egg mixture and liquid drained from apples.
Mix well. Blend in stiffly beaten egg whites.

Dip apple slices in this batter lift with fork allowing excess batter
to drip back into bowl. Lower apple slices carefully into hot oil, and fry
until delicate brown.

Drain on absorbent paper sprinkle with confectioners sugar (icing sugar)
and serve with jam or sour cream.

Posted to JEWISHFOOD digest V96 #80

Date: Mon, 18 Nov 1996 10:18:36 0800

From: alotzkar@direct.ca (Al)