Apple Brandy Latkes

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup golden raisins
  • 1/2 cup cider or apple juice
  • 1/3 cup milk
  • 3 tablespoons brandy
  • 2 eggs
  • 1 red apple, unpeeled, cored and sliced in wafer-thin wedges
  • Cinnamon sugar to sprinkle
  • Oil for frying

In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add cider or apple juice, milk, brandy and eggs. Stir to mix.
Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2 tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Flatten slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar.
Makes 10 to 12.

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