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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. This recipe calls for peanut oil (which I love) but if you are making this for company or a pot luck, make sure there are no peanut allergies! I guessed the yield since there was no mention here and since I haven't made them yet. Feel free to update the recipe if you discover it is different! Ingredients:
2 eggs |
3 tablespoons sugar |
1 teaspoon salt |
2 teaspoons cinnamon |
1/3 cup water |
3 cups cooking apples, chopped |
3/4 cup flour, unsifted |
1 teaspoon lemon peel, grated |
peanut oil |
1/2 cup sugar |
Directions:
1. Beat eggs until light and foamy.
2. Mix in 3 tablespoons sugar, salt, 1 teaspoons cinnamon, and water until well blended.
3. Stir in chopped apple, flour and grated lemon peel; mix well.
4. Heat the oil in skillet.
5. Drop 1/4 cup apple mixture into hot oil. Flatten slightly. Fry on each side until golden brown.
6. Drain on paper towels.
7. Combine 1/2 cup sugar and cinnamon to make the topping.
8. Sprinkle sugar-cinnamon mixture over hot latkes.
9. Serve immediately.
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