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Yukon Gold Potato and Jerusalem Artichoke Latke with Apple-Horseradish Mayonnaise

Ingredients
  

For the apple-horseradish mayonnaise

  • 1 2 inch piece horseradish root peeled and finely grated
  • 1/2 cup unsweetened applesauce
  • 2 tsp apple cider vinegar
  • 1 tbsp 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 tbsp fresh flat-leaf parsley minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups vegetable oil for frying

Instructions
 

For 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.

For the latkes

  • 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.
  • In a large sauté pan over moderately high heat, heat ¼” inch of oil until hot but not smoking. If necessary, add additional flour, 1 tablespoon at a time, but try to add as little flour as possible to create light latkes.
  • 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.
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