Apple Latkes

From “The Book of Jewish Food” by Claudia Roden.

4 tart or sweet apples

Core and peel the apples; cut each into 4 thick slices. Put them in a shallow dish with the sugar and brandy, rum or liqueur, and turn them so they are well-coated. Leave for at least an hour, turning slices occasionally so they absorb the spirits. For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Now beat in the water gradually and vigorously, squashing any lumps. Leave for an hour, then fold in stiffly beaten egg whites.

Heat at least 3/4 inch of oil in a large frying pan over medium-high heat. Dip the apple slices in the batter, making sure they are well-covered. Lift each one out and lower into hot oil. The oil must be sizzling but not too hot, or the fritters will brown before the apple is soft inside.

Fry in batches and turn the slices over to brown both sides. Lift out with a slotted spoon and drain on kitchen paper before serving. Pass the superfine sugar for guests to sprinkle to their taste. (I found the topping unnecessary, but you might prefer it sweeter.)

Serves 4.

Note: I had plenty of leftover batter, so this recipe could easily accommodate 6 apples. However, you would need an additional 1 1/2 tablespoons each of the brandy and sugar for soaking.

Variations: You may use beer or milk instead of water for the batter; pass powdered cinnamon along with sugar for sprinkling.

Per serving: 449 calories; 20 g fat (3 g saturated fat; 40 percent calories from fat); 55 g carbohydrates; 106 mg cholesterol; 90 mg sodium; 6 g protein; 4 g fiber.