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Potato Latkes

Potato Latkeswith Horseradish Sour Cream, Roasted Carrots, and Spinach Salad

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On the menu Dec 10 — Dec 16

Every year for Hanukkah, Chef Michelle’s family makes latkes with all the fixings, a tradition she’s brought to the Plated Test Kitchen. In this repeat-favorite, celebration-worthy recipe, grated potato is combined with egg and flour, then flattened and fried until crispy outside and tender inside. We’ve added some refined accoutrements in the form of tangy horseradish-infused sour cream, roasted carrots, and a spinach salad laced with mustardy dressing. The only thing more fun than making these? Eating them!

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Total Carb91g
Total Fat30g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    baby spinach
  • russet potatoes
    russet potatoes
  • baby carrots
    baby carrots
  • chives
  • shallot
  • flour
  • Champagne vinegar
    Champagne vinegar
  • Dijon mustard
    Dijon mustard
  • nonfat sour cream
    nonfat sour cream
  • horseradish

What You'll Need

  • canola oil
  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • box grater
  • baking sheet
  • 12" large nonstick pan