Root vegetable latkes with Greek yogurt and sautéed apples
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)
Prep the latke ingredients
- 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.
Cook the latkes
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.
While the apple cooks, prepare the yogurt.
Make 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