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 is a flavorful French French Receipes dish prepared with quality ingredients. In a medium bowl, stir together the horseradish, applesauce, vinegar, mustard, and mayonnaise.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.