YUKON GOLD POTATO AND JERUSALEM ARTICHOKE LATKES WITH APPLE-HORSERADISH MAYONNAISE AND TARAMASALATA

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

Provided by Todd Aarons

Categories Potato Appetizer Fry Hanukkah Horseradish Apple Jerusalem Artichoke Pan-Fry Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24 hors d'oeuvre servings

Number Of Ingredients 20

Ingredients

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
*Taramasalata is Greek carp roe mayonnaise, and is available at Middle Eastern and Mediterranean markets. Chef Todd Aarons recommends Krinos brand.
Special Equipment
Large baking sheet

Steps:

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.