Apple Latkes with Bourbon Caramel & Sour Cream

A Jerry James Stone Recipe


Side Dish


  • 1 lb firm Granny Smith apples (about 2 large apples)
  • 1 tbsp lemon juice
  • ¼ cup All-Purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 large eggs
  • Sour cream
  • My amazing Bourbon Caramel Sauce
  • Vegetable oil
Jump to instructions
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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.
  • 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.
  • Whisk together 2 large eggs, 1/4 cup of flour, 1 tablespoon of sugar and 1 teaspoon of salt.
  • 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.
  • 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.
  • 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.
  • When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.
  • Serve with a spoonful of sour cream on top and a drizzle of my amazing Bourbon Caramel Sauce.