Root vegetable latkes with apple-walnut salad and horseradish yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Root vegetable latkes with apple-walnut salad and horseradish yogurt

Diabetes-Friendly, Soy-Free, Vegetarian, Family-Friendly, Gluten-Free, Lean & Clean

2 Servings, 560 Calories/Serving

30–45 Minutes

Move over, jarred applesauce. Our version of classic potato latkes is accompanied by a fresh apple-walnut salad and creamy Greek yogurt spiked with horseradish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces organic gold or red new potatoes
  • 1 or 2 organic carrots (about 6 ounces total)
  • 3 organic scallions
  • 1 organic egg
  • ¼ cup Cup4Cup gluten-free flour
  • 1 organic Fuji or other apple
  • 2 tablespoons walnuts
  • ¼ teaspoon ground cinnamon
  • ½ cup Greek yogurt
  • 1 tablespoon grated horseradish (packed in soybean oil)

Ingredient IQ

Greek yogurt isn’t actually known as “Greek” in Greece because it’s not from only that country. It’s made throughout the Middle East by draining off the watery whey from plain yogurt until the yogurt thickens. The longer the yogurt is drained, the thicker it becomes.

Nutrition per serving

Calories: 560, Protein: 15g (30% DV), Fiber: 9g (36% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 9g, Saturated Fat: 4g (20% DV), Cholesterol: 85mg (28% DV), Sodium: 170mg (7% DV), Carbohydrates: 68g (23% DV), Total Sugars: 21g, Added Sugar: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the latkes

Heat the oven to 250°F.
  • Scrub or peel the potatoes and carrots. Using the large holes of a box grater or a food processor fitted with the grating attachment, coarsely grate the vegetables.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • In a large bowl, using a fork or whisk, lightly beat the egg.
To the bowl with the egg, add the potatoes, carrots, Cup4Cup gluten-free flour, and white parts of the scallions. Season generously with salt and pepper and mix well. Using your hands, form the mixture into six to eight [twelve to sixteen] ¼-inch-thick patties.

2

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, add the patties and cook, turning once, 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. Add more oil between batches if needed.
While the latkes cook, prepare the salad and horseradish yogurt.

3

Make the apple-walnut salad and horseradish yogurt

  • Core and thinly slice the apple.
  • Coarsely chop the walnuts.
In a medium bowl, toss together the apple, walnuts, and cinnamon; season to taste with salt and pepper.
In a small bowl, stir together the yogurt and as much horseradish as you like. Season to taste with salt.

Serve

Transfer the apple-walnut salad and latkes to individual plates. Garnish the latkes with the green parts of the scallions and horseradish yogurt and serve.

Kids Can!

  • Scrub the potatoes and carrots.
  • Assemble the apple-walnut salad.
  • Stir the yogurt and horseradish.
  • Garnish the latkes with the scallions and yogurt.