Latkes are crispy potato and onion cakes that are lightly fried to produce a savory potato on the inside. We add sweet roasted apples and organic greens with a homemade horseradish dipping sauce that rounds out this delicious meatless meal.
MEAL KIT CONTENTS:
3 oz horseradish cream sauce (sour cream/horseradish)
4 oz organic mixed greens
12 oz potatoes
1 oz walnuts
¼ oz fresh rosemary
1 red onion
.5 oz flour
1 oz vinaigrette
INGREDIENTS NOT SUPPLIED:
Vegetable Oil – Olive is fine
Salt and pepper
KITCHEN ITEMS NEEDED:
2 Rimmed baking sheets
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat oven to 450ºF with racks in the upper and lower thirds
Halve apples, remove core, and cut each half into 4 wedges
Halve onion, then slice half into ½-inch thick slices through the root end (save remaining onion for step 3)
Pick and finely chop rosemary leaves, discarding stems
Coarsely chop walnuts.
Step 1: Roast apples & onions
In a large bowl, combine apples, sliced onions, chopped rosemary, 1 tablespoon oil, ¼ teaspoon salt, and a few grinds of pepper. Transfer to a rimmed baking sheet. Roast on upper oven rack, flipping once, until tender and golden, about 20 minutes. Place walnuts in a small skillet and bake on lower oven rack until toasted, about 5 minutes (watch closely as ovens vary).
Step 2: Make potatoes latkes
Peel potatoes. Coarsely grate potatoes and remaining onion half. Working in batches, transfer potato-onion mixture to the center of a clean dish towel or paper towel; twist to squeeze moisture from potatoes and onions, then place in a large bowl. Add 1 large egg, ¼ cup flour, 2 teaspoons salt, and a few grinds of pepper; stir until well combined.
Step 3: Fry latkes
Heat ¼ inch oil in a large skillet over medium-high until shimmering. Working in batches if necessary, scoop potato mixture into 6 equal mounds (about ¼ cup each). Add to oil and press slightly to flatten. Cook until golden, 2–3 minutes per side. Drain on a paper towel and season with salt. Transfer to a second rimmed baking sheet. Bake on lower oven rack, 4–5 minutes.
Step 4: Make Salad
Meanwhile, in a medium bowl, whisk to combine 2 teaspoons vinegar, 2 tablespoons oil, and a pinch each of salt and pepper. Add arugula, roasted apples and onions, and toasted walnuts; toss to combine. Season to taste with salt and pepper.
Step 4: Finish & serve
In a small bowl, combine all of the sour cream and horseradish. Season to taste with salt and pepper. Serve potato latkes with salad alongside and with horseradish cream on the side for dipping. Enjoy!