Grate the apples and let the juice drain away. Measure 3 cups after draining; the shreds should feel moist, not dripping.

In a mixing bowl, combine the drained apple, dry fermented almond meal, raw honey, eggs, cinnamon and mineral salt. Stir until no dry pockets remain and the apple is evenly coated. The batter should mound softly on a spoon.

Heat 1 tablespoon of coconut oil in the skillet over medium heat. The oil should look glossy and move freely when the pan tilts, without smoking. A small dab of batter should sizzle gently at the edges.

Spoon 1 tablespoon of batter into the oil for each latke, leaving space between them. Cook in batches so there is room to slide a thin spatula underneath.

Fry the first side for about 2 minutes, until the edges look set and matte and the underside is golden. The latke should release from the pan and slide onto a spatula without tearing.

Flip and cook the second side for about 1 minute, until golden and set through the center. Lower the heat if the edges darken before the middle sets. Transfer to a plate; repeat with the remaining batter, adding coconut oil as needed.

Serve warm. The latkes should be apple-studded and soft inside, with lightly browned edges and a warm apple-cinnamon aroma.