Double the apple, double the flavor. This Apple Latkes with Apple Chutney recipe adds a sweet twist with Martinelli’s Apple Juice!
To make the chutney, add all chutney ingredients to a saucepan. Stir to combine and bring to a boil over high heat. Reduce to a simmer, cover, and simmer for 40 minutes, stirring occasionally. The apples should be softened and the excess liquid should be gone. If it is not, continue to cook uncovered until it has evaporated. Remove from heat to cool.
To make the latkes, grate the apples with the large holes of a box grater. Transfer to a cheesecloth or clean dish towel, then wring out as much juice as you can.
Transfer the grated apples to a medium bowl and toss with lemon juice. In a separate small bowl, whisk together flour, sugar, cinnamon, nutmeg, cloves, and baking powder. Add to the apples and stir to coat the apples evenly. Stir in the eggs and set aside.
Heat canola oil and butter in a large cast iron skillet over medium heat. When the butter is melted, drop the batter in one heaping tablespoon at a time into the skillet. Gently press them flat with a spatula. Fry until they are browned on one side, 3 to 5 minutes. Flip and cook another 3 to 5 minutes. You will likely need to do the cooking in two batches, depending on the size of your skillet. Drain on paper towels and keep warm.
Serve warm apple latkes with apple chutney and sour cream.