Apple Cheddar Latkes

4 apples (1 large honey crisp & 2 granny smiths), peeled, cored and halved
1 lemon
1/2 teaspoon fine-grain sea salt
1/4 cup all-purpose flour1/2 teaspoon baking powder
3/4 teaspoon freshly ground pepper
1 1/4 cup aged sharp cheddar, grated
1 large egg
Vegetable oil

1. Using a box grater, coarsely shred the apples, lengthwise, into a medium bowl. Toss the grated apples with the juice from one lemon and sprinkle in the salt. Allow to stand for 5 minutes.

2. Meanwhile, in a small bowl, whisk together the flour, baking powder and freshly ground pepper. In another small bowl, lightly beat the large egg and set aside.

3. After the apples have sat, gather them in the center of a few layers of cheesecloth and squeeze out the excess juice. Place them back in the medium bowl and add the flour mixture and cheese; toss until the apples are evenly coated. Add the beaten egg and mix until completely combined.

4. Place a skillet over medium-high heat, and pour in vegetable oil until it reaches 1/2 inch up the sides. Once the oil is hot, for each latke, place a heaping tablespoon of the apple mixture into the pan, slightly flattening the latke with the back of a spoon. Cook the latkes on their first side for about a minute or two or until golden brown. Carefully flip and cook the opposite side for an additional minute. Transfer to paper towels to drain and then place them in a preheated 200˚F oven to keep warm. Repeat the process with the remaining apple mixture. Serve with a dollop of sour cream and a sprinkling of black pepper.

Yields 12-14 Latkes
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