EXPLORE:

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.

Ingredients

  • 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)

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve

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.

Nutrition per serving: Calories: 560 Protein: 16 g, Total Fat: 24 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 9 g, Saturated Fat: 3.5 g, Cholesterol: 85 mg, Carbohydrates: 73 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 370 mg
Contains: tree nuts, eggs, milk, soy

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