4 apples (I used 3 Braeburn Apples and 1 Granny SMith), peeled
1 tbsp lemon juice
1/4 teaspoon table salt
1/4 cup all-purpose flour
1 1/2 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/2 teaspoon baking powder
1 large egg
Cardamom Cream Topping:
1/4 cup sour cream
2 tablespoons confectioner’s sugar, plus more for dusting
1/4 teaspoon ground cardamom
Pinch of table salt
Using a box grater, coarsely grate the apples, lengthwise, into a medium bowl. Toss the grated apples with the lemon juice and allow to stand for 5 minutes.
Meanwhile, in a large bowl, whisk together the flour, salt, light brown sugar, cinnamon, nutmeg, cardamom and baking powder. In another small bowl, lightly beat the large egg and set aside.
After the apples have sat, squeeze out as much of the excess juice as you can. Add the apples to the flour mixture; toss until the apples are evenly coated. Add the beaten egg and mix until completely combined.
Place a skillet over medium-high heat, and pour in vegetable oil until it reaches 1/2 inch up the sides. Once the oil is hot, form each latke in your hand (about a heaping tablespoon) and squeeze out any access juice you can, and place them carefully in the hot oil. Cook the latkes on their first side for about a minute or two or until golden brown. Carefully flip and cook the opposite side for an additional minute, or until brown and crisp. Transfer to paper towels to drain and then place them in a preheated 200˚F oven to keep warm. Repeat the process with the remaining apple mixture.
To make the cream topping, add the sour cream, confectioner’s sugar, cardamom and salt to a medium bowl. with a small whisk, beat until fluffy and thoroughly combined, about a minute or two. Serve latkes immediately with a dusting of powdered sugar and a small dollop of sweet cream on top.
Adapted from A Cozy Kitchen