Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. These potato and Jerusalem artichoke latkes fry up quickly and are best served immediately, but if necessary, they can be held briefly in a warm oven. If you can't find Jerusalem artichokesalso known as sunchokesAarons recommends substituting parsnips or celery root. Ingredients:
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 |
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 |
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. |
Directions:
1. 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.
2. Make the latkes: Line a large bowl with a clean cloth napkin or lint-free kitchen towel.
3. 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.
4. Line a large baking sheet with paper towels.
5. 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 oilit 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.
6. 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.
7. 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.
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