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. 

Potato Latkes with Roasted Apples & Arugula


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

2 apples

.5 oz flour

1 oz vinaigrette 

1 egg



Vegetable Oil – Olive is fine 

Salt and pepper 



2 Rimmed baking sheets

Small skillet

Box grater

Large skillet


Potato Latkes with Roasted Apples & Arugula

Regular price
Sale price


Calories................... 940kcal

Carbohydrates........ 109g

Fat........................... 53g

Protein...................... 15g

*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!