Better Than Bubbe's Latke Platter

with horseradish sour cream and brown butter applesauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

Ok, maybe not better than bubbe's, but close! You'll impress your friends and family with your ability to make these crisp on the outside, tender on the inside latkes with no box mix or diner take-out containers in sight. Two types of potatoes are mashed and fried, then topped with buttery applesauce and horseradish-infused sour cream. Bubbe will be so proud.

In Your Box (serves 2)

  • Info
    3 fl. oz. Liquid Egg
  • 16 oz. Yukon Potatoes
  • 1 Shallot
  • 12 Chives
  • 1 Russet Potato
  • Info
    ½ cup Matzo Meal
  • 6 fl. oz. Canola Oil
  • 4 oz. Applesauce
  • Info
    0.9 oz. Butter
  • Info
    2 Tbsp. Horseradish
  • Info
    3 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    840
  • Carbohydrates
    123g
  • Fat
    31g
  • Protein
    20g
  • Sodium
    304mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Box Grater
  • 1 Large Non-Stick Pan
  • 1 Small Pan

Before You Cook

  • Step 1 - Prepare the Yukon Gold Potatoes
    1

    Prepare the Yukon Gold Potatoes

    Peel Yukon Gold potatoes (they have lighter skin than Russet potato) and cut into large chunks. Place in a medium pot and cover with water. Bring to a simmer over high heat, add a generous pinch of salt, and cook until fork tender, 12-15 minutes. While potatoes cook, finely mince shallot and chives.

  • Step 2 - Prepare the Russet Potato
    2

    Prepare the Russet Potato

    Line a mixing bowl with a clean kitchen towel that you don't mind getting dirty. Peel Russet potato and grate on large hole side of a grater onto towel. Gather corners of towel together, lift, and spin base of towel to wring out as much liquid as possible. Reserve bowl and wipe clean. Once oven is preheated, run it for ten minutes, then turn it off. (You'll be keeping cooked latkes warm in oven.)

  • Step 3 - Prepare the Latkes
    3

    Prepare the Latkes

    Drain Yukon Gold potatoes in a colander and return to pot. Mash with potato masher or fork and sprinkle matzo meal over top. Add grated Russet potatoes, shallot, and liquid egg. Season with a pinch of salt and pepper and combine thoroughly.

  • Step 4 - Form and Fry Latkes
    4

    Form and Fry Latkes

    Line a plate with a paper towel. Heat canola oil in a large non-stick pan over medium-high heat. Drop a morsel of potato mixture in: it should bubble gently when it hits oil. If nothing happens, allow more time to heat. If it pops and bubbles aggressively, turn down heat. Form 3" latkes using ¼ cup potato mixture. Working in batches to avoid crowding pan, fry until well-browned, 4-5 minutes per side. Transfer to towel-lined plate. Keep latkes warm in oven between batches.

  • Step 5 - Prepare Applesauce and Horseradish Cream
    5

    Prepare Applesauce and Horseradish Cream

    Place applesauce in mixing bowl used to remove liquid from potatoes. Heat a small pan over medium-high heat. Add butter and cook until it begins to brown and smell "nutty", 1-2 minutes. Immediately remove from burner and stir into applesauce. Mix horseradish (to taste) and half the chives (reserve remaining for garnish) into sour cream in a small mixing bowl. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Serve horseradish cream and applesauce on the side of a platter piled with crispy latkes. Garnish with remaining chives. For maximum flavor, use both sauces on latkes at once.