Monday, March 27, 2006


"Apple Latkes", a pearl of the Jewish cuisine, are quite similar to the American pancakes we all know. Latkes are always made with grated fruits or vegetables which are added to the basic batter. They exist in different variations and can be enjoyed savory or sweet.

Normally, everybody has heard of potatoe latkes. Well, that's the dessert/sweet version of this highly popular recipe...

Latkes are generally eaten on the night of Hanukkah, the Festival of Lights which is observed somewhere between november and december. It is a traditional holiday dish for all Jewish people. "Latke" is a Yiddish word deriving from the Russian "L'tka" meaning pastry. This word appeared in the English language only in 1927.

Latkes are cooked in memory of the Maccabee (member of an ancient Hebrew family) women who prepared them for the Jewish soldier who were fighting against the Syrians and since latkes are fried in oil, they also symbolize the burning oil which miraculously lasted eight days in the candelabrum (menorah).

"Apple Latkes" are very fine, light textured and delicately perfumed with the aromas of the apples used. If you love pancakes, then they are undeniably irresistible!

This recipe was printed in Joan Nathan's "Jewish Holiday Cookbook" and was adapted by myself...

2 Eggs, well beaten
1 1/2 Cups Orange juice, yoghurt or milk (I used part orange juice part yoghurt)
300g (2 Cups) Plain white flour
1 Tsp Baking powder
A pinch of salt
55g-110g (1/4-1/2 Cup) Castor sugar, depending on taste
3 Medium sour apples (boskoop), peeled and coarsly grated
Vegetable (peanut) oil for frying
Powder sugar

1. In a bowl, mix the eggs with the orange juice, yoghurt or milk.
2. In a bigger bowl, combine the flour, baking powder, salt and sugar.
3. Slowly add the egg mixture to the dry ingredients while continuesly beating.
4. Add the grated apples and mix well.
5. Heat either a skillet or a frying pan with a little oil.

6. Drop one large tablespoon mixture into the hot oil.
7. Cook for about 2 minutes on each side until slightly golden.

8. Drain on kitchen paper.
9. Serve straight away or keep warm.

I used orange juice and yoghurt for this recipe.
Like with pancakes, you can transfer the latkes to a heatproof plate, cover it with a cloth/foil and keep warm.

Serving suggestions:
Serve the latkes sprikled with powder sugar, maple syrup, lihght brown sugar, creamed butter or ground cinnamon. Latkes are perfect when eaten for breakfast or as main dish dinner/supper).

(Menorah -Pic by


  1. Thank you, i like jewish cook and I don't kwow it very well

  2. Waouh ! Ca doit etre trop bon ! Je retiens l'idee pour un futur ptit dej du WE :o)

  3. FABIENNE: I too, but I still would like to know/have more recipes...

    CELINE: C'est très bon et fabuleux pour le petit déj au pour les repas de midi ou du soir!...

  4. I love Joan Nathan and have a couple of her books. I must admit, though I've never tried these...too busy making potato, zucchini and curried sweet potato latkes I guess.

    Thanks for sharing.

  5. Unfortunately, I don't yet own one of her books, but I can recommend you those apple latkes. They are just simply fabulous!

  6. Yum. I may have to try these!!!

  7. Ah Rosa, I have been looking for a good recipe for Apple Latkes and these sound wonderful. All the Jewish cooking recipes look great and will surely find a place in my home!