They look more like apple fritters than typical latkes, but apple latkes are a Hanukkah specialty. This recipe comes from Claudia Roden's "The Book of Jewish Food" (Knopf, 1996). Beer or milk may be substituted for the water in the batter, and cinnamon sugar or powdered sugar may be used for garnish instead of superfine sugar. Click here for the recipe.
Al Seib / Los Angeles Times
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