Photo: Matheus Cenali
Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata
15 ingredients
Makes 24 hors d'oeuvre servings
openrecipes
Estimated Nutrition (whole recipe, rough)
925
Calories
29g
Protein
21g
Fat
157g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Large baking sheet
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes