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Apples in Pajamas (Pongyolas Alma)

Source: This is the first recipe in The Foods of Israel Today. Although author Joan Nathan describes it as having been served at a breakfast in Haifa, it appears to be suitable for any meal.

4 large, full-flavored apples (like Granny Smith)
2/3 cup all-purpose flour
Pinch of salt
2 large eggs
1 tablespoon vegetable oil, plus oil for frying
1/3 cup milk
1/4 cup water
1/2 teaspoon cinnamon
2 tablespoons granulated sugar

Peel, core and slice each apple crosswise into 6 1/2-inch-thick rounds with holes in the center. Put the flour and salt into a mixing bowl. Gradually whisk in the eggs, the tablespoon of vegetable oil, the milk and water. Dip several apple slices in the batter. The batter should be just thick enough to adhere to the apple slices. If too thin, add more flour. If too thick, add more water. Pour about an inch of vegetable oil into a large, heavy frying pan and heat to about 375 degrees F. Place the apple slices in the pan, 4 or 5 at a time, taking care not to crowd them. Fry for a few minutes until the coating is crisp on one side. Using tongs, turn the apples over, continuing to fry until the second side is crisp. Drain on paper towels.

Mix the cinnamon and sugar in a small bowl and sprinkle on top of the cooked apples before serving.

Makes 24 slices, or 6 servings.

Per serving: 280 calories; 14.1 g fat (2.1 g saturated fat; 45 percent calories from fat); 36.5 g carbohydrates; 73 mg cholesterol; 40 mg sodium; 4.2 g protein; 4.2 g fiber

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
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