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Apple Fritter-Latkes

This recipe was adapted from the one found in Claudia Roden's wonderful recipe book, The Book of Jewish Food

Core and peel apples, then quarter each. Put sugar and brandy in a shallow dish and add apple slices. turn and coat well. Let sit for 2 hours and be sure to turn ocasionally so the apples absorb the brandy evenly.

beat egg yolks with 2 tbsp oil and salt. stir flour and mix well. Gradually, yet vigorously beat in the soy milk, squashing any lumps. Let sit 1 hour. Beat egg white until stiff and fold into batter after it has set for an hour.

Heat at least 3/4 inch of oil over med heat in large skillet. Dip apple slices in batter, make sure each is well covered. Life each out with slotted spatula and lower into hot oil. Oil should sizzle but not be too hot or fritters will brown before apple is soft inside.) Cook in batches until med brown on both sides--2-3 minutes per side. Drain on paper towels and serve. Use sugar to sprinkle if desired.

Ingredients

4 apples
2-3 tbsp. sugar or sucanat
3 tbsp. brandy or dark rum
2 eggs, separated
pinch of salt
1 c. flour
7/8 c. soy milk
powdered or cinnamon sugar for sprinkling (optional)
canola or peanut oil