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
Yield: Makes 24 hors d'oeuvre servings
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.; Large baking sheet

By Todd Aarons

November 1, 2011

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

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 artichokes—also known as sunchokes—Aarons recommends substituting parsnips or celery root.

Recipe notes

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