Apple Latkes with Bourbon Caramel & Sour Cream

Recipe by: Jerry James Stone | Written December 11, 2012

You know, I am always looking for something to put my Bourbon Caramel Sauce on, and well, an apple latke seemed as good as anything. You could serve this up for dessert, but it would work with brunch too. Many options!

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Ingredients

1 pound firm Granny Smith apples (about 2 large apples)
1 tablespoon lemon juice
¼ cup All-Purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
2 large eggs
Sour cream
My amazing Bourbon Caramel Sauce
Vegetable oil

Total Time:

30 minutes

PREP
20 minutes
INACTIVE
None
COOK
10 minutes
Servings:
6 latkes 
Recipe Type:
Side Dish
Diet:
Vegetarian
  1. First thing first, let's wash, dry and core 1 pound of Granny Smith apples. So firm and juicy, these fresh apples are just asking to be a latke. 

     
  2. After you core them, you want to immediately shred them. You can run them through a food processor like I did or use a cheese grater--either will do. After grating them, wrap them in cheese cloth and squeeze out any excess juice. It seems silly to do this right after drying them out but put them in a large mixing bowl and add 1 tablespoon of lemon juice. Mix them thoroughly--this prevents them from browning. 

     
  3. Whisk together 2 large eggs, 1/4 cup of flour, 1 tablespoon of sugar and 1 teaspoon of salt. 

     
  4. Now add the apples to the mix, working it with your hands. You want to make sure every apple slice is thoroughly covered with the latke batter. 

     
  5. Add enough oil to an iron skillet so that it's about 1/4" deep, and then warm it over a medium high heat until it is shimmering. 

     
  6. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip. 

     
  7. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil. 

     
  8. Serve with a spoonful of sour cream on top and a drizzle of my amazing Bourbon Caramel Sauce. 

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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