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

By Todd Aarons
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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.

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