Apple Latkes!

Joan Nathan's recipe from The Jewish Holiday Kitchen

Makes approximately 36 latkes

• 2 eggs, well beaten
• 1 1/2 cups orange juice, yogurt or milk [I used milk]
• 1 tsp baking powder
• dash of kosher salt
• 1/4-1/2 cup sugar, depending on taste [I used 1/2 cup]
• 3 medium apples, peeled & coarsely grated [I used my food processor, which works wonderfully]
• Vegetable oil for frying
• confectioners' sugar

Mix eggs with the orange juice, yogurt or milk in a bowl.

In a separate bowl combine the flour, baking powder, salt & sugar.  Add dry ingredients to the egg mixture, along with the grated apples.  Heat a thin layer of oil in a skillet.  Allowing 1 large tablespoon of batter per latke or pancake, drop into the hot oil. Cook about 2 minutes on each side, or until golden brown.

Drain on paper towels, sprinkle with confectioners' sugar and serve.

*If you have leftovers, let cool completely and then freeze in a single layer in a ziploc bag.  Do not put in the refrigerator as they will become soggy.  To reheat, you can put in the toaster or on a cookie sheet in the oven.*