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Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata

Source of Recipe

Epicurious


List of Ingredients

Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata


For the apple-horseradish mayonnaise:

* 1 (2-inch) piece fresh horseradish root, peeled and finely grated
* 1/2 cup unsweetened applesauce
* 2 teaspoons apple cider vinegar
* 1 tablespoon Pommery or Dijon mustard
* 1 cup mayonnaise

For the latkes:

* 3 pounds Yukon gold potatoes, peeled
* 1 pound Jerusalem artichokes, thoroughly washed
* 1 large yellow onion, peeled
* 3 large eggs, beaten
* 2 tablespoons minced fresh flat-leaf parsley
* 1/4 cup all-purpose flour, plus more as needed
* About 1 1/2 cups vegetable oil for frying

To serve:

* 1 (14-ounce) jar taramasalata*
* 2 tablespoons minced fresh chives



Recipe



* *Taramasalata is Greek carp roe mayonnaise, and is available at Middle Eastern and Mediterranean markets.

* Special equipment: Large baking sheet

Make the apple-horseradish mayonnaise:

In a medium bowl, stir together the horseradish, applesauce, vinegar, mustard, and mayonnaise. Season with salt and pepper. DO AHEAD: The sauce can be made and stored, in an airtight container in the refrigerator, up to 3 days.

Make the latkes:

Line a large bowl with a clean cloth napkin or lint-free kitchen towel.

Working in batches, use the larger side of a box grater or a food processor fitted with a grater attachment to coarsely grate the potatoes, Jerusalem artichokes, and onion. As they're grated, transfer the vegetables to the towel-lined bowl. Gather the corners of the towel and wring as much excess liquid as possible from the vegetables. Transfer the wrung vegetables to a dry mixing bowl. Add the egg and parsley and stir to combine. While stirring the mixture, gradually add the flour, stirring well to incorporate.

Line a large baking sheet with paper towels.

In a large sauté pan over moderately high heat, heat 1/4 inch of oil until hot but not smoking. Test the latke batter by frying a small amount of batter in the hot oil—it should hold together and not fall apart when flipped. If necessary, add additional flour, 1 tablespoon at a time, but try to add as little flour as possible to create light latkes.

Working in batches, drop 2-tablespoon-size dollops of batter into the hot oil and use the back of a spoon to press the batter into 1 1/2-inch diameter pancakes. Season with salt and pepper and fry until golden brown, about 2 minutes. Flip the latkes and continue frying until golden brown, about 2 minutes. As they finish cooking, transfer the latkes to the paper-towel-lined baking sheet.

To serve:

Arrange the latkes on a large plate or platter and top half with apple-horseradish mayonnaise and half with taramasalata. Sprinkle with minced chives and serve immediately.