I was raised Catholic so my Jewish husband and mother-in-law coached me through the latke making process. After eating three latkes without saying anything, Joe looked at me with a big smile and said, “Oh yea, honey. These are latkes.” We like them best with a dollop of sour cream because the slight sourness brings out the sweetness in the apples and peanut butter.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yields: 16 – 20 silver dollar sized latkes
2 large eggs
¼ cup plus 2 tablespoons buckwheat flour
½ teaspoon baking powder
½ teaspoon cinnamon
1 tablespoon plus 1 teaspoon palm sugar
a pinch of kosher salt
2 tablespoons Old Fashioned Smooth peanut butter
1 cup freshly grated apple
Grapeseed or canola oil for cooking
Sour cream or unsweetened applesauce for serving
1. In a medium mixing bowl, whisk the eggs until frothy around the edges. Stir in the buckwheat flour, baking powder, cinnamon, palm sugar, salt, and Old Fashioned Smooth peanut butter until mixed. Fold in the grated apple.
2. Heat a thin layer of oil in a steep sided skillet over medium high heat. Drop latke batter by the tablespoon-full into the oil and flatten if necessary. Fry latkes until golden brown on each side. Drain on paper towels and serve warm with the topping of your choice.