Apple Cheddar Latkes
Author: Washington Post
4 GoldRush* apples, each stemmed, cut in half and cored
Juice of 1 lemon
½ tsp. fine sea salt
¼ cup flour
½ tsp. baking powder
¾ tsp. freshly ground black pepper, plus more as needed
4¼ ounces extra-sharp aged white cheddar (1¼ cups)
1 large egg
Vegetable oil, for frying
Line baking sheet with paper towels, then seat a flat cooling rack on top.
Use the large-holed side of a box grater to shred the apples (on their cut sides, working down to the peel then discarding it) into a mixing bowl. Add the lemon juice and salt, then toss to coat. Let sit for 5 minutes.
Meanwhile, whisk together the flour, baking powder and pepper in a separate mixing bowl.
Transfer the apples to a clean kitchen towel or at the center of a few layers of cheesecloth. Squeeze out as much moisture as possible over the sink, then open and let the shredded apple fall into the flour mixture, shaking it all out of the cloth. Add the cheese and toss to incorporate. Add the beaten egg and stir gently to distribute it evenly.
Pour in enough oil to create a depth of ¼ inch in a large nonstick skillet over medium heat. Once the oil shimmers, add 4 or 5 double tablespoonfuls, flattening each one slightly and leaving space between them. Pan-fry for about 1 minute until browned on the bottom, then use 2 spatulas to carefully turn them over, so they land away from you in the skillet. Cook for 30 seconds to 1 minute on the second sides, then transfer to the rack to drain.
Season lightly with pepper, and serve warm.
Make sure to use an aged or extra-sharp white cheddar. Make Ahead: They're best eaten just after they're made.