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Latkes

with Horseradish Cream, Apple Chutney, and Sauteed Broccoli

dinner

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

MAIN INGREDIENTS

INSTRUCTIONS