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Apple Spice Latkes with Cinnamon Yogurt and Caramel Sauces

Apple Spice Latkes with Cinnamon Yogurt and Caramel Sauces

These Apple Spice Latkes with Cinnamon Yogurt and Caramel Sauces are full of fall spices!
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 10 latkes

Ingredients
  

For Cinnamon Yogurt Sauce:

  • ½ cup Greek yogurt
  • 2 tbsps 2 tablespoons Imperial Sugar Powdered Sugar, plus more for garnish
  • ½ tsp ground cinnamon
  • Pinch of salt

For Caramel Sauce:

  • 1 cup Imperial Sugar Light Brown Sugar
  • ¼ cup water
  • 1 cup heavy cream

For Latkes:

  • 2 pounds Granny Smith apples, peeled, cored and quartered
  • 2 tbsps fresh lemon juice
  • ¼ cup all-purpose flour or matzo meal
  • 3 tbsps Imperial Sugar Light Brown Sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 2 large 2 large eggs whisked
  • Vegetable or canola oil for frying
  • Minced mint for garnish

Instructions
 

  • To make the cinnamon yogurt sauce, whisk together all ingredients in a bowl. Refrigerate until ready to use.
  • To make caramel sauce, heat sugar and water in a large saucepan over medium heat until sugar melts and turns golden brown, about 5 minutes. Do not stir while it is melting. Turn off heat and add heavy cream, stirring until caramel is smooth.
  • Let cool and thicken in the refrigerator until ready to use.
  • To make latkes, grate the apples with a box grater or food processor into coarse pieces. Place in a large bowl, mix with lemon juice and let sit for 5 minutes. Then squeeze out all moisture with paper towels.
  • In a separate bowl, mix together the flour, light brown sugar, cinnamon, nutmeg, baking powder and salt.
  • Add flour mixture to apples and combine. Then incorporate eggs and mix well.
  • Heat a medium sauté pan over medium high heat and add in a layer of oil. The oil is hot enough when it starts to sizzle when you add a latke.
  • Place large spoonfuls of apple mixture into the pan, careful not to crowd the pan.
  • Flatten the latkes with a spatula into a ½ inch patty. Cook about two inches per side until golden brown. Drain on paper towels and serve hot with powdered sugar, cinnamon yogurt and caramel sauces and fresh mint.
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