Everyone knows the history of latkes, and there is no particular history associated with apple latkes that I can find, but they make a great accompaniment to any Chanukah meal.

 Dairy Apple Latkes

Makes 12

Just found this recipe in my files with no origin listed.

• 2 large tart, unpeeled, cored apples cut into ½-inch chunks
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• 1½ cups flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 beaten egg
• 1 cup milk*
• 1 tablespoon melted butter*

1. In a bowl, combine apples, brown sugar and cinnamon.

2. In another bowl, mix flour, sugar, and baking powder.

3. In another bowl, combine egg, milk or non-dairy creamer and butter or parve margarine. Stir into flour mixture to form a thin batter. Fold in apple mixture.

4. Heat oil in a large frying pan. Pour ¼ cup batter for each latke. Flatten with a spatula and fry until lightly brown. Turn.

5. Drain on paper towels. Serve with sour cream, or 1 tablespoon cinnamon combined with ½ cup sugar.

*To make this pareve, substitute with non-dairy creamer and pareve margarine.

 Apple Pancakes

This came from Mrs. Menachem Begin (z”l), with the compliments of the Prime Minister’s Bureau in the 1970s.

• 2 large tart apples
• 2 eggs
• 2 tablespoons flour
• dash sugar
• dash cinnamon
• oil

1. Peel and grate apples coarsely into a bowl.

2. Beat eggs slightly in another bowl and add to apples with eggs, flour, sugar, and cinnamon. Mix well.

3. Heat oil in a frying pan. Pour batter into pan. Fry until golden on both sides. Sprinkle powdered sugar on top and serve hot.

 Apple Latkes

Makes 24

This came from Light Jewish Holiday Desserts by Penny Wantuck Eisenberg

and appeared in the Kansas City Jewish Chronicle many years ago.

• 1 large apple, peeled, cored and cut into large hunks
• 1 lemon, halved
• 1 cup flour
• 4 tablespoon sugar
• 4 large egg whites
• ½ cup skim milk
• 1 tablespoon canola oil

1. Place apple pieces in a shallow bowl and squeeze lemon juice over.

2. Finely chop apples in a food processor. Measure 2 cups, and place in a bowl.

3. Place flour and 3 tablespoons sugar in processor and pulse to blend. Add 2 egg whites, milk and oil and process until smooth. Stir in apples.

4. Beat 2 egg whites in a mixer bowl until foamy. Add 1 tablespoon sugar and beat until stiff peaks form. Fold batter to egg whites.

5. Spray a frying pan with cooking spray and heat. Make 2-inch pancakes from batter by tablespoon. Cook 40 seconds, turn, press down and cook until pancakes are cooked through.

Drain on paper towels. Sprinkle with sugar and serve.

Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of 9 kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.