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

Name: Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Jewish
Ingredients: 2 teaspoons apple cider vinegar; 24 servings Taramasalata is Greek carp roe mayonnaise, and is available at Middle Eastern and Mediterranean markets. Chef Todd Aarons recommends Krinos brand; 1 Tbsp Pommery or Dijon mustard; 3 larges eggs, beaten; 59 milliliters all-purpose flour, plus more as needed; 2 Tbsps minced fresh chives; 2 Tbsps minced fresh flat-leaf parsley; 2 inches fresh horseradish root, peeled and finely grated; 454 grams Jerusalem artichokes, thoroughly washed; 237 milliliters mayonnaise; 118 milliliters unsweetened applesauce; 355 milliliters About vegetable oil for frying; 1 large yellow onion, peeled; 1 kilograms Yukon gold potatoes, peeled

The recipe Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalatan is ready in about 45 minutes and is definitely an excellent dairy free and pescatarian option for lovers of Jewish food. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 140 calories, 3g of protein, and 9g of fat. If you have taramasalatan is greek carp roe mayonnaise, onion, mayonnaise, and a few other ingredients on hand, you can make it. Hanukkah will be even more special with this recipe. It works well as a side dish.

Instructions

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.

Ingredients you will need

Salt And Pepper

Horseradish

Applesauce

Mayonnaise

Mustard

Vinegar

Sauce

Equipment you will use

Bowl

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

Equipment you will use

Kitchen Towels

Bowl

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.

Ingredients you will need

Jerusalem Artichoke

Vegetable

Potato

Onion

Equipment you will use

Food Processor

Grater

Bowl

Transfer the wrung vegetables to a dry mixing bowl.

Ingredients you will need

Vegetable

Equipment you will use

Mixing Bowl

Add the egg and parsley and stir to combine. While stirring the mixture, gradually add the flour, stirring well to incorporate.

Ingredients you will need

Parsley

All Purpose Flour

Egg

Line a large baking sheet with paper towels.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Baking Sheet

Arrange the latkes on a large plate or platter and top half with apple-horseradish mayonnaise and half with taramasalata.

Ingredients you will need

Taramasalata

Horseradish

Mayonnaise

Apple