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

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

2 Servings, 550 Calories/Serving

30–45 Minutes

Move over, jarred applesauce. Our version of crispy potato latkes is paired with 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 organic Greek yogurt
  • 1 tablespoon grated horseradish (packed in soybean oil)

Nutrition per serving

Calories: 550, Protein: 14g (28% DV), Fiber: 9g (36% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 9g, Saturated Fat: 3.5g (18% DV), Cholesterol: 85mg (28% DV), Sodium: 180mg (8% DV), Carbohydrates: 69g (23% DV), Total Sugars: 22g, 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.
  • Crack the egg into a large bowl and beat with a fork until just blended.

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 are cooking, 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 horseradish yogurt and green parts of the scallions and serve.

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