Apple Latkes With Three-Apple Salsa

Three-Apple Salsa

1 Golden Delicious apple

1 Granny Smith apple

1 Fuji apple

3 tablespoons lemon juice

2 tablespoons honey

1/4 teaspoon cinnamon

1/3 cup dried cranberries and dried apricots (mixed, or as desired), roughly chopped, soaked in warm water for 10 minutes, then drained

1/4 cup fresh mint, roughly chopped

Latkes

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3/4 cup water

2 firm apples, such as Golden Delicious, Fuji or Granny Smith, unpeeled

1/2 cup canola or vegetable oil, as needed

Confectioners' sugar, for sprinkling

For the salsa: Thoroughly wash - but do not peel - the 3 apples for the salsa. Core the apples and cut into ?-inch dice. Immediately place in a medium-sized bowl and toss with the lemon juice, honey and cinnamon. Add the cranberries, apricots and mint. Stir to evenly combine. Set aside.

For the latkes: Whisk the flour, sugar, baking powder, cinnamon and allspice in a medium bowl. Whisk in the water until barely smooth. Core the apples and cut into ?-inch dice. Immediately fold the diced apples into the batter.

Line a baking sheet with a double thickness of paper towels. In a large skillet, heat the oil over high heat until it begins to shimmer. Reduce the heat to medium. Working in batches, using about º cup for each latke, pour the batter into the skillet. Cook until the underside is golden brown, about 1¨ minutes, adjusting the heat as needed so the latkes don't burn. Turn and cook the other side. Transfer to the paper towels to drain briefly.

It is best to serve each batch immediately after draining. If you wish, use two skillets to keep the latkes coming at a fast pace.

Sprinkle the latkes with confectioners' sugar and drizzle with Caramel Sauce. Serve at once with the Three-Apple Salsa passed on the side.

Serves four to five (three latkes each).

Chef Jeff Nathan, Abigael's New York City