Thursday, September 26, 2013

Potato Latkes with Homemade Applesauce

Who says it has to be Hanukkah to make latkes? Ok, maybe Jewish people do... but I say make them any time. Because they are delicious. And easy. And fulfill my craving for "bad" food today but aren't the worst thing I could put in my body so I figure it's okay.

A soon as fall weather hits I feel the urge to hibernate. This manifests itself in no motivation to work out. I usually go for a run a few times a week in the evening after Parker goes to bed. But now that it's getting cold and dark in the evenings all I want to do is sit on the couch and watch all TV. I thought I'd trick my body today and got up early to work out. The result was a craving for chips and McDonald's all day. So, sure, these latkes are pan-fried in oil but they are infinitely better than scarfing a Big Mac. And I can can still face myself in the morning.

I've made latkes once before years ago. I think the recipe was from Food That Really Schmeks. They were not nearly as good as these. These latkes hold together easily, cook quickly, and get perfectly browned and crisp on the outside and soft on the inside. To be honest, I've never had potato latkes aside from the two times I've made them, but I feel these are the ideal and all future latkes will be compared to this recipe.


This is a bit of a joke of a recipe. Chop some apples into large chunks and throw into a pot- you can forgo peeling them- cook with a splash of water and a sprinkle of sugar until soft. Puree using an immersion blender, food processor, or regular blender.

If not serving with latkes you can throw a cinnamon stick in while the apples are cooking. Or just sprinkle on some cinnamon after. This stuff is way better than the jarred applesauce at the grocery store- it's a staple in my house during cold weather.


I modified the recipe slightly. Of course. I didn't peel the potatoes. Part laziness, and partly from a health standpoint- the skin has all the fiber. Didn't seem to affect the recipe at all. I used the potatoes I had- just regular white potatoes rather than Russets. And next time I would use less salt. The recipe calls for 2 1/2 tsp kosher salt. I used 2 tsp and found them a bit too salty. A food processor with a grater attachment makes quick work of grating the potato and onion. The onion will still make you cry though.

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