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Apple Spice Latkes with Cinnamon Yogurt and Caramel Sauces
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Apple Spice Latkes with Cinnamon Yogurt and Caramel Sauces
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Latkes are a traditional fried Hanukkah treat. This apple version is full of fall spices, and topped with a cooling cinnamon yogurt and sweet caramel sauce.

Prep time
Bake/Cook time
10 latkes
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Apple Spice Latkes with Cinnamon Yogurt and Caramel Sauces
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
10 latkes


Cinnamon Yogurt Sauce

  • 1/2 cup Greek yogurt
  • 2 tablespoons
  • 1/2 teaspoon ground cinnamon
  • Pinch salt

Caramel Sauce


  • 2 pounds (4) Granny Smith apples, peeled, cored and quartered
  • 2 tablespoons fresh lemon juice
  • 1/4 cup all-purpose flour (or matzah meal)
  • 3 tablespoons Dixie Crystals Light Brown Sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs, whisked
  • Vegetable or canola oil for frying
  • Minced mint for garnish


  1. To make the cinnamon yogurt sauce, whisk together all ingredients in a bowl. Refrigerate until ready to use.
  2. 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.
  3. 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.
  4. In a separate bowl, mix together the flour, light brown sugar, cinnamon, nutmeg, baking powder and salt.
  5. Add flour mixture to apples and combine. Then incorporate eggs and mix well.
  6. 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.
  7. Place large spoonfuls of apple mixture into the pan, careful not to crowd the pan. Flatten the latkes with a spatula into a 1/2 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.


Recipe developed for Dixie Crystals by Amy Kritzer @whatjewwannaeat.

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