Thursday already? One week until Christmas, already? I guess time flies when you’re making latkes… but more on that in a minute. Let’s rewind a little.
Yesterday morning started with a cup of bulletproof coffee before I headed to the gym, which thankfully had its power fully restored after Tuesday’s outage. Since we had a little break from the rain, I started my workout with a jump rope warmup outside (I’ve been practicing my double-unders), followed by a quick upper body circuit using free weights. Twenty minutes of sprints on the treadmill later, I was out the door. I’m trying to enjoy the gym while I can, before the “new years resolutioners” start showing up in a couple weeks.
On the way home from the gym, I ran a couple errands, including one very important stop at Trader Joe’s for latke supplies: potatoes, yellow onion, parsley, and applesauce.
I got home just in time for lunch, which was a delicious green power smoothie: 1 banana, 1 scoop vanilla protein powder, 1 scoop macro greens, 1 scoop ice. Blended for 60 seconds, it became frothy and soo delicious. I’ll definitely be recreating this one again.
After a quick shower, it was time for business. Baking business. I prepped some dough for World Peace Cookies (recipe coming soon). The dough for these cookies needs to be refrigerated for at least 3 hours, so I wanted to get that part out of the way before studying. Priorities.
Once Andrew got home from work, it was latke time! I’d been researching latke recipes like crazy the past few weeks, and finally found a winner. Well, it’s actually a hybrid of several recipes, but stems primarily from this recipe from America’s Test Kitchen, which is a really great resource for recipes and cooking tips in general. The latkes turned out so well! Crispy on the outside, fully cooked on the inside, and not overly greasy. Recipe below.
I Love You A Latkes
2 russet potatoes
1 yellow onion
1 t salt
2 t parsley, chopped
oil, for frying
1. Wash and dry the potatoes. Using the side of a cheese grater with the biggest holes, grate the potatoes and onion into a large bowl and add the salt.
2. Using a clean kitchen towel, squeeze as much of the liquid out of the potato mixture as possible into a small bowl. Set the liquid aside, do not discard.
3. Return the newly drained potato mixture to a bowl and microwave, covered, for 2 minutes, stirring every 30 seconds. This helps give the potatoes a head start in the cooking department so you don’t end up with latkes that are crispy on the outside and raw on the inside.
4. Spread the warm potatoes out on a baking sheet to cool for about 10 minutes. Heat oil in a large sauce pan over medium-high heat. If you have a meat thermometer, we’re looking for an oil temperature of around 350 degrees.
5. Fetch the bowl of excess potato liquid. A layer of potato starch should have settled to the bottom by now. Pour off the liquid on top, but be careful to retain the potato starch. Add the eggs to the starch and whisk to combine.
6. Grab that large bowl again. Add to it the potato mixture, starch + egg mixture, and chopped parsley. Mix well.
7. Once the oil has reached 350 degrees (or is shimmering), add 1/4 cup spoonfuls of latke mixture to the pan and cook about 3 minutes per side, or until golden brown. Let finished latkes drain on a paper towel-lined plate for a minute or two before serving.
Having latkes for dinner is absolutely acceptable as long as you pair them with something green like kale salad.
By the time we were done eating our latkes and watching the Michael Buble Christmas Special and the Holiday Sing Off Special and lighting our menorah for the second night of Hanukkah, it was too late to bake the cookies I had prepped. Luckily, that’s the one nice thing about chilling dough: it will hold in the refrigerator for up to 3 days or in the freezer for up to 2 months! I love having freezer dough on hand for those nights when you just want one or two freshly baked cookies.
Aaand that just about brings us up to date. Enjoy the rest of your Thursday, everyone!