My first experience with latkes was when my friend invited me over to help her cook some for a Hanukkah party. She described it as, and I quote, “Intense latke making.” From the moment I took my first bite of the crispy, potatoey goodness, I was hooked. I had just been welcomed into the world of latke making and I was ready to experiment with more flavors. That’s when these Apple Latkes with Maple Bourbon Whipped Cream were born. Not only do these make a delicious dessert or breakfast treat, they are incredibly simple to make. So, what are you waiting for? Just a few simple steps stand between you and the dish of your dreams.
Guess what? I have some super exciting news! My aunt recently started a food blog! Check it out!
Makes about 15 latkes
For the Latkes
1 pound red apples (typically around 2 medium apples)
1 pound green apples
Juice of ½ a lemon
½ cup flour
2 eggs, beaten
½ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon cinnamon
Canola oil (about ¼ cup)
For the Whipped Cream
½ cup plain greek yogurt
½ cup heavy whipping cream
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
½ tablespoon bourbon or to taste (optional)
Using the shredding attachment of a food processor, shred apples. You can also use a box grater but using the food processor makes the process much faster and easier.
Transfer the apples onto a sheet of cheesecloth and squeeze as much juice out as possible. If there is too much juice in the apples, the patties won’t hold together. If you don’t have cheesecloth you can also use a clean kitchen towel. Also, I recommend squeezing the delicious juice into a cup so you can drink it later!
Transfer to a bowl and immediately squeeze over the lemon juice. This keeps the apples from turning brown and cuts through a bit of the sweetness. Next add the flour, eggs, and spices and mix to combine. The mixture should be a bit dry but still moist enough to form into patties.
Heat oil in a nonstick skillet to between 325-350 degrees. Form heaping tablespoons of the apple mixture into patties and carefully place in oil. Cook in batches for about 2-3 minutes a side or until golden brown and crisp. Transfer to a paper towel lined plate to cool. Add more oil to the pan between batches if necessary. Also, be sure to monitor the temperature as you fry.
Some things to note: If the oil temperature comes above 350 degrees, you may need to remove the pan from heat to allow the oil to cool a bit. You can make the latkes any size you like. Just know you will need to adjust the cooking time accordingly. Also, remember not to crowd the pan as the latkes will not crisp properly.
For the whipped cream:
Add yogurt and cream to a mixing bowl. Start your electric mixer on a low speed. Beat the cream and yogurt until just beginning to thicken. Increase the speed and beat until stiff peaks begin to form. Add vanilla, syrup, and bourbon if desired. Beat until stiff peaks form but be sure not to over beat. Taste and adjust flavors to your liking.
This whipped cream is a tangier version of regular whipped cream. Paired with the sweetness of the apple latkes, the flavors are perfectly balanced.
Serve latkes cooled slightly with a dollop of whipped cream and a dash of cinnamon.