Miki Shemo's Apple Cinnamon Fritters. Photography: Dan Lev; Styling: Dalit Russo
Miki Shemo's Apple Cinnamon Fritters. Photography: Dan Lev; Styling: Dalit Russo

Apple Fritters

Latkes aren't exclusively made with salted potatoes: apple cinnamon fritters were regular guests amongst Ashkenazi Jews

The secret to these apple fritters is the combination of cinnamon and tonka beans – a special spice that has a concentrated taste and aroma of almonds. Tonka is a bit hard to find- unless you have a good specialty spice shop- but you can also make the apple fritters without it or replace the tonka with good vanilla bean paste or almond extract or amaretto liqueur. These sweet pancakes can be eaten with maple syrup or with crème fraîche, sour cream or even whipped cream for a particularly decadent result.

Ingredients for Apple Fritters

For the fritters:

  • 2 eggs
  • ½ cup (100 grams) brown sugar
  • 2 green apples (Granny Smith) Finely grated and squeezed of excess liquid
  • 7 oz (200 grams) sour cream
  • 1½ cups (210 grams) self-rising flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ pod Tonka Bean ground
  • 2 tablespoon golden raisins or chopped candied ginger. You can add 1/4 cup chopped walnuts
  • oil for frying

To serve:

  • maple syrup or honey
  • sour cream or crème fraîche or whipped cream


  • 1. Beat eggs with sugar in a bowl. Add sour cream, flour, vanilla extract, cinnamon and tonka and mix. Add apples and raisins and mix well.

  • 2. Heat a large, non-stick pan on a medium heat with a quarter-inch (1/2 cm) of oil. Place a heaping tablespoon of the apple mixture into the oil and fry for about 3 minutes on each side until golden. Transfer to a plate lined with paper towels.

  • 3. Serve with maple syrup or honey. Alongside sour cream, crème fraîche or whipped cream.

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