Hanukkah latkes, potato pancakes

Ingredients

• 4 garden apples
• 120 g of flour
• 2 tablespoons of crushed garlic
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 4 tablespoons of water
• oil, for deep frying
• 4 garden apples
• 2 eggs
• 4 to 6 tablespoons of flour
• 2 tablespoons of crushed garlic (or garlic powder)
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• oil, for deep frying

Pureed version: Peel the apples, cut them into cubes, and cook them in water for about 20 minutes, or until they are tender.

Drain them and mash them into a coarse puree.

Add the flour, garlic, salt, pepper, and water, then mix well.

Create flat, round cakes using wet hands.

Cook them until golden brown on both sides in a generous amount of oil.

Wipe off any excess oil with paper towels and serve immediately.

Rough version: Peel the apples and coarsely grate them. Keep some larger pieces, without pureeing them.

Squeeze the grated potato to remove the liquid, then discard the juice.

Add the eggs, flour, garlic, and seasonings, then mix well.

Shape about ten pancakes by hand, using a damp hand.

Fry them in hot oil on both sides, then drain and serve immediately.