Yield: 14 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Apples; peeled, cored & grated |
| \N \N | Juice 1/2 lemon |
| 2 \N | Eggs |
| 2 tablespoons | Sugar |
| \N dash | Salt |
| ¼ cup | Matzo meal |
| ¼ cup | Ground almonds |
| ½ cup | Yellow cornmeal |
| \N \N | Oil for frying |
| \N \N | Sour cream |
| \N \N | Cranberry sauce |
LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION 11/94
In large bowl combine apples, lemon juice, eggs, sugar, salt, matzo meal, almonds and cornmeal. Mix well.
In large, heavy skillet, heat ¼ inch oil over medium heat⅖ Spoon apple-cornmeal 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 JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@...) on Dec 8, 1997