Cheese Latkes with Roasted Apples

These latkes are the perfect answer to those who feel intimidated by all the grating, squeezing, and kvetching that happens over potato versions. They're very easy to put together, and the results are terrific.

You can make them with as much or as little oil as you're comfortable with; they take a full 3 minutes to cook on the first side before being flipped.

Ingredients

Cheese Latkes

• 3 large eggs
• 1 cup milk
• 1 cup cottage cheese
• 1 cup matzo meal or 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Roasted Apples

• 2 cooking apples: Granny Smith or Braeburn, peeled or not (your choice)
• 1/4 cup soft butter
• 1/2 cup sugar
• Sour cream for garnish (optional)
  

Instructions

1. Cheese Latkes: In a medium bowl, beat the eggs with the milk. Add the cottage cheese, matzo meal or flour, sugar, salt, and cinnamon, beating until combined. Let the batter sit for 10 minutes so the matzo or flour can absorb the liquid.
2. Pour 2 tablespoons of batter for each latke onto a hot, greased frying pan over medium-low heat. Cook for 3 minutes on the first side before turning. After flipping, cook another 2 minutes on the second side. Drain on absorbent paper, and keep warm in a low (200 degrees F) oven until ready to serve.
3. Roasted Apples: Heat the oven to 425 degrees F. Generously butter a baking sheet, pie pan, or shallow casserole dish. Quarter the apples (you can peel them or not, as you like), core them, and cut into 1/4" slices. Place them on the prepared baking sheet, and brush the tops with more butter.
4. Sprinkle the apples with sugar, then bake for 15 to 20 minutes, until the sugar melts and the apples take on some color. You can brown them under a broiler for more color, if you like. Remove from the oven and gently take the apples off the baking sheet and transfer them to a parchment-lined tray or plate before the sugar hardens.
5. To assemble: Place three latkes on a plate, arrange the apples on top, and garnish with a spoonful of sour cream, if you choose.

Hands-on: 20 to 25 min | Baking: 20 to 25 min | Yield: 21 (4-inch) latkes

Tips from our bakers:

You can mix the batter for the latkes a day or two in advance, if you're looking to get ahead. The roasted apples can also be done ahead of time and reheated for serving.

The milk solids in the batter will burn if cooked over high heat; you may wish to drain and wipe out your frying pan once or twice during cooking and replace with fresh oil to avoid burnt "freckles" on the latkes.

Nutrition Facts: Serving Size 3 latkes, 147g Servings Per Batch 7 Amount Per Serving Calories 214 Calories from Fat 60

Daily Value* Total Fat 7g Saturated Fat 3g Trans Fat 0g Cholesterol 03mg Sodium 425mg Total Carbohydrate 28g Dietary Fiber 1g Sugars 11g Protein 10g

* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Recipe and photo used with permission from: kingarthurflour.com