Latkes with Horseradish Cream, Apple Chutney, and Sauteed Broccoli

Latkes

with Horseradish Cream, Apple Chutney, and Sauteed Broccoli

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90 or so years after latkes were introduced to American cuisine by Jewish immigrants, they’re still a holiday favorite. Latkes started out way back when in Europe as ricotta pancakes; the contemporary version we know are crispy, pan-fried potato patties. We topped ours with a cranberry-apple chutney and horseradish cream. To check if your oil is hot enough, drop a piece of grated potato into it. If the potato sizzles, you’re ready to fry!

SERVINGS
2
PREP &
COOK TIME
45 min
CALORIES
530
FAT
38g
CARBOHYDRATES
60g
PROTEIN
8g
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INGREDIENTS

  1. 12 oz yukon gold potatoes
  2. 1 onion
  3. ¼ cup vegan mayonnaise
  4. ½ tsp dried thyme
  5. 1 granny smith apple
  6. 2 tbsp dried cranberries
  7. 1 tbsp dijon mustard
  8. 1 tsp brown mustard seeds
  9. 1 tsp brown sugar
  10. 2 tbsp flour
  11. 1 tbsp prepared horseradish
  12. ⅓ cup vegan sour cream
  13. 4 oz broccoli
  14. ¼ cup vegetable oil*
  15. Salt and pepper*
  16. *Not included

TOOLS

  1. Grater
  2. Large nonstick skillet

INSTRUCTIONS

1
Prep the latkes
Rinse the potatoes and grate them with a box grater. Place the grated potatoes into a medium bowl and sprinkle with salt. Set aside for 10 minutes to let the water drain. Dice the onion and place in a large bowl with the vegan mayonnaise and dried thyme. Rinse and dry the broccoli and break or cut it up into small pieces.
2
Make the mostarda
Rinse and peel the apple. Small dice the apple and add to a small sauce pan with the dried cranberries, dijon mustard, mustard seed, brown sugar, and ¼ cup water. Bring to a boil over medium heat, reduce heat, and simmer until the liquid is absorbed, about 10 to 15 minutes. Remove from the heat and set aside.
3
Squeeze out the water
Working in small handfuls of the grated potatoes, squeeze out the extra water over your sink and set the potato on paper towels. Once finished, place another paper towel on top and pat the mixture dry. Add the dried potatoes and the flour to the bowl with the onions and mayonnaise. Season generously with salt and pepper and mix well with a fork.
4
Make the Horseradish Cream
In a small bowl, combine the horseradish and the vegan sour cream. Mix well with a whisk and season with salt. Set aside.
5
Fry the Latkes
Form the potato mixture into 6 latkes. Heat ¼ cup vegetable oil in a large nonstick skillet over medium-high heat. Use a spatula to transfer the latkes into the oil and fry for 3 to 4 minutes per side (turn your heat down to medium after they’ve been cooking for a minute). Once crisp on both sides, transfer to paper towels and season with salt.
6
Finish up!
Add the broccoli to the same skillet you cooked the latkes in and saute until bright green and tender, about 3 to 5 minutes. Season the broccoli with salt and pepper and divide it up between your plates. Put the latkes alongside the broccoli, and serve with the apple chutney and horseradish cream. Dig in!

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