What’s better than homemade latkes? Homemade latkes with apricot and Aged Cheddar.
- Prep: 20 min
- Cooking: 20 min - 25 min
- 1/2 cup (125 mL) dried apricots
- 1 tsp (5 mL) fresh horseradish chopped
- 4 medium potatoes
- 1/2 onion thinly sliced
- 2 eggs
- 2 tbsp (30 mL) flour
- Salt and freshly ground pepper
- 2 tbsp (30 mL) butter
- 8 oz (225 g) Canadian Aged Cheddar cut into 6 slices
- 1 cup (250 mL) arugula
Place apricots and ¾ cup (175 mL) water in a small saucepan. Cover, bring to a boil on medium heat and cook for 5 minutes. Add horseradish and purée using a hand blender; set aside.
Peel and grate potatoes; place in a bowl of cold water. Drain, rinse with cold water and drain again. Place potatoes in a clean dishtowel and wring out excess liquid.
Using your hands, mix potatoes, onion, eggs and flour in a bowl. Generously season with salt and pepper.
Preheat oven to 375°F (190°C).
In a large skillet, melt butter on medium-high heat and drop spoonfuls of potato mixture, flattening with a spatula, to make a dozen latkes. Cook for 5 minutes on each side or until latkes are tender and golden. Transfer to a plate lined with paper towel.
Place latkes on a parchment-lined baking sheet. Top 6 with cheese slices and cook in the oven until cheese is melted. Add apricot purée and arugula; cover with remaining 6 latkes. Serve immediately.
Cheese alternative: Canadian Gouda.
Top 5 Nutrients
|Calcium:||28 % / 305 mg|
|Vitamin B12:||29 %|