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

Name: Yukon Gold Potato and Jerusalem Artichoke Latke with Apple-Horseradish Mayonnaise
Ingredients: 1 (2-inch) piece fresh horseradish root, peeled and finely grated; 1/2 cup unsweetened applesauce; 2 tsp apple cider vinegar; 1 tbsp 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 tbsp minced fresh flat-leaf parsley; 1/4 cup all-purpose flour, plus more as needed; 1 1/2 cups vegetable oil for frying (approximately)

September 15, 2017Hanukkah, Recipes

Servings

Ingredients

For the apple-horseradish mayonnaise

For the latkes

3 pounds plus 2 tablespoons sriracha, divided
1 pound (2-inch) piece fresh horseradish root, peeled and finely grated
1 large all-purpose flour, plus more as needed
3 large eggs, beaten
2 tbsp apple cider vinegar
1/4 cup Jerusalem artichokes, thoroughly washed
1 1/2 cups minced fresh flat-leaf parsley

Servings

Ingredients

For the apple-horseradish mayonnaise

For the latkes

3 pounds plus 2 tablespoons sriracha, divided
1 pound (2-inch) piece fresh horseradish root, peeled and finely grated
1 large all-purpose flour, plus more as needed
3 large eggs, beaten
2 tbsp apple cider vinegar
1/4 cup Jerusalem artichokes, thoroughly washed
1 1/2 cups minced fresh flat-leaf parsley

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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