Best 3 Apple Latkes From Nigella Lawson Recipes
**Apple Latkes: A Crispy and Delicious Treat**
Apple latkes are a delightful traditional Jewish dish often served during Hanukkah, the Jewish Festival of Lights. These crispy potato pancakes are filled with shredded apples, making them a perfect blend of sweet and savory flavors. Our collection of recipes offers a variety of options to suit your taste preferences, whether you prefer classic latkes, gluten-free alternatives, or unique variations like sweet potato or zucchini latkes. Each recipe provides detailed instructions, cooking tips, and ingredient lists to ensure perfect latkes every time. Discover the joy of making and enjoying these crispy treats in the comfort of your own kitchen.
GREEN APPLE MARTINI
This is a cocktail with a kick and addictively delicious. I have to say it is enormously useful as a quick shot of party spirit before you go to someone else's party. I always feel better the next day, having a stiff drink before and water (sparkling rather than still but, hey, let's live a little) during a party. Although it is a sour apple martini, at home I refer it only as Kryptonite. The lurid green is quite something. I've given quantities per glass simply because it's better made up glass by glass and you can hand them round to your guests as they request them. I wouldn't want to make these for a huge roomful of people, but they are perfect as a way of helping those who've hot-footed from the office and are weary with the working day unwind at the beginning of a dinner party.
Provided by Nigella Lawson : Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a martini glass, combine the vodka or gin over lots of ice, and add the liqueur and syrup.
- Slice a segment of apple removing any core. Cut a nick in the bottom of the slice horizontally, and slip it onto the edge of the glass.
COQ AU RIESLING
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 2 tablespoons garlic oil
- Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
- Add the sliced leeks and soften them with the lardons for a minute or so.
- Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
- Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using.
APPLE LATKES FROM NIGELLA LAWSON
Number Of Ingredients 12
Steps:
- Directions Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the Gluten Free flour, xanthan gum, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine. Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together. Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side. Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.
Tips:
- Use a large, heavy skillet or griddle for cooking the latkes. This will help prevent them from sticking and burning.
- Make sure the oil is hot enough before adding the latke batter. If the oil is not hot enough, the latkes will absorb too much oil and become greasy.
- Don't overcrowd the skillet with latkes. Cook them in batches if necessary.
- Flip the latkes carefully with a spatula. They are delicate and can easily break.
- Drain the latkes on paper towels before serving to remove any excess oil.
- Serve the latkes with your favorite toppings, such as applesauce, sour cream, or cinnamon sugar.
Conclusion:
Apple latkes are a delicious and easy-to-make treat that are perfect for any occasion. With their crispy exterior and tender, flavorful interior, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and savory snack, give these apple latkes a try.
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