Root vegetable latkes with Greek yogurt and sautéed apples

Root vegetable latkes with Greek yogurt and sautéed apples

Vegetarian, Gluten-Free

2 Servings, 560 Calories/Serving

35 – 45 Minutes

We’re far from the first to make these crisp pancakes with something other than potatoes; in medieval Sicily, they were made with ricotta cheese. Potatoes became the standard in Eastern Europe in the 19th century. Here we blend them with grated sweet parsnips and carrots, plus a hit of citrusy sumac. Applesauce and sour cream are the classic accompaniments; in Sun Basket’s spin, Fuji apple slices are sautéed with walnuts and cinnamon, and healthier Greek yogurt is spiked with (optional) horseradish.


  • 6 ounces Yukon Gold potatoes
  • 6 ounces parsnips
  • 1 or 2 carrots
  • 3 scallions
  • 1 lemon
  • 1 pasture-raised organic egg
  • Latke seasoning blend (Cup4Cup gluten-free flour - sumac)
  • 1 Fuji apple
  • 2 tablespoons walnut pieces
  • ¼ teaspoon ground cinnamon
  • ½ cup Greek yogurt
  • 1 teaspoon grated horseradish (optional – packed in soybean oil)

Nutrition per serving



Prep the latke ingredients

Heat the oven to 250ºF.
  • Using a peeler and the large holes of a box grater (or the grating attachment of a food processor), peel and grate the potatoes, parsnips, and carrots.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the garnish.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the apple.


Make the latkes

  • Crack the egg into a large bowl and lightly beat.
To the bowl with the egg, add the potatoes, parsnips, carrots, latke seasoning blend, ½ teaspoon lemon zest, and the white parts of the scallions. Season with 1 teaspoon salt and several grinds of black pepper. Mix well. Using your hands, form the mixture into about 8 patties, each about 3 inches wide and ¼ inch thick.


Cook the latkes

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, cook the patties until crisp and golden brown on the outside and tender within, 4 to 6 minutes per side. Transfer the latkes to a paper-towel-lined sheet pan or plate and keep warm in the oven.
While the latkes cook, prepare the apple slices.


Cook the apple

  • Cut the apple into quarters and cut away the core; thinly slice the fruit.
To the same pan used for the latkes, over medium heat, if dry, add 1 tablespoon oil; warm until hot but not smoking. Add the walnuts and as much cinnamon as you like and toast, stirring often, until lightly browned, 2 to 3 minutes. Add the apple and cook, stirring occasionally, until starting to soften but still somewhat firm, 3 to 4 minutes. Add 1 teaspoon lemon juice and cook, stirring occasionally, until the apple is tender, 4 to 5 minutes.
While the apple cooks, prepare the yogurt.


Make the horseradish yogurt

In a small bowl, combine the yogurt with as much horseradish as you like. Season to taste with salt. Stir well to combine.



Transfer the latkes to individual plates and garnish with the green parts of the scallions. Spoon the apple-walnut mixture alongside; serve with the horseradish yogurt.

Calories: 560, Protein: 16 g, Fiber: 11 g, Total Fat: 24 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 9 g, Saturated Fat: 3.5 g, Cholesterol: 85 mg, Sodium: 370 mg, Carbohydrates: 73 g, Added Sugar: 0 g.
Contains: Milk, Eggs, Tree Nuts, Soybeans