Potato Latkes with Roasted Apples & Arugula

COOK TIME - 20-30min
2 SERVINGS

Latkes are crispy potato & onion cakes that are lightly fried to produce a savoury potato on the inside. We add sweet roasted apples & organic greens with a homemade horseradish dipping sauce that rounds out this delicious meatless meal. 

Nutrition PER SERVING
Calories 940 kcal
Fat 53.0 g
Protein 15.0 g
Carbohydrate 80.0 g
Sodium 675 mg
Potato Latkes with Roasted Apples & Arugula
GF
Vegetarian

fresh ingredients

IN THE KIT

  • 3 oz
    horseradish cream sauce (sour cream/horseradish)
  • 4 oz
    organic mixed greens
  • 12 oz
    potatoes
  • 1 oz
    walnuts
  • 0.25 oz
    fresh rosemary
  • 1 pc
    red onion
  • 2 pcs
    apples
  • 1⁄2 oz
    flour
  • 1 oz
    vinaigrette
  • 1 pc
    egg

Not Included

Vegetable oil (olive is fine)

Salt & pepper 

 

Kitchen Items Needed

2 rimmed baking sheets

Small skillet

Box grater

Large skillet

Peeler

cook along

INSTRUCTIONS

Prep 

Preheat oven to 450ºF with racks in the upper & lower thirds;

Halve apples, remove core, & cut each half into 4 wedges;

Halve onion, then slice half into ½-inch thick slices through the root end (save remaining onion for step 3);

Pick & finely chop rosemary leaves, discarding stems;

Coarsely chop walnuts.

1Roast Apples & Onions

In a large bowl, combine apples, sliced onions, chopped rosemary, 1 tablespoon oil, ¼ teaspoon salt, & a few grinds of pepper. Transfer to a rimmed baking sheet. Roast on upper oven rack, flipping once, until tender & golden, about 20 minutes. Place walnuts in a small skillet & bake on lower oven rack until toasted, about 5 minutes (watch closely as ovens vary).

2Make Potatoes Latkes

Peel potatoes. Coarsely grate potatoes & remaining onion half. Working in batches, transfer potato-onion mixture to the centre of a clean dish towel or paper towel; twist to squeeze moisture from potatoes & onions, then place in a large bowl. Add 1 large egg, ¼ cup flour, 2 teaspoons salt, & a few grinds of pepper; stir until well combined.

3Fry Latkes

Heat ¼ inch oil in a large skillet over medium-high until shimmering. Working in batches if necessary, scoop potato mixture into 6 equal mounds (about ¼ cup each). Add to oil & press slightly to flatten. Cook until golden, 2–3 minutes per side. Drain on a paper towel & season with salt. Transfer to a second rimmed baking sheet. Bake on lower oven rack, 4–5 minutes.

4Make Salad

Meanwhile, in a medium bowl, whisk to combine 2 teaspoons vinegar, 2 tablespoons oil, & a pinch each of salt & pepper. Add arugula, roasted apples & onions, & toasted walnuts; toss to combine. Season to taste with salt & pepper.

5Finish & Serve

In a small bowl, combine all of the sour cream & horseradish. Season to taste with salt & pepper. Serve potato latkes with salad alongside & with horseradish cream on the side for dipping. Enjoy!