For the relish:
>
1 large orange
>
1 Honeycrisp apple, cored and chopped
>
1 cup fresh cranberries
>
2 tsp granulated sugar
For the latkes:
>
2 small leeks, trimmed
>
2 lbs russet potatoes, peeled
>
2 large eggs
>
1/2 cup flour
>
1/2 tsp baking powder
>
Canola oil, as needed
>
1 cup plain Greek yogurt or dairy-free yogurt
>
2 tbsp prepared horseradish
>
1 lemon
Steps
1
From the orange, grate 2 tsp zest and squeeze 1/3 cup juice into the bowl of a food processor. Add the apple, cranberries, sugar, and a pinch of salt. Pulse until finely chopped. Refrigerate until needed.
2
Preheat oven to 225°F. Halve the leeks. Thinly slice the white and light green parts of leeks and submerge in a large bowl of water. Swish and separate rings to release grit.
3
Using a box grater, shred the peeled potatoes. Place potatoes and leeks in a kitchen towel-lined colander. Let stand 10 min. Squeeze out as much liquid as possible. In a large bowl, combine the potato mixture with the eggs, flour, and baking powder. Season with salt and pepper.
4
In a 12-inch deep skillet, heat ¼ cup oil on medium until shimmering. Drop ¼-cup mounds of potato mixture into skillet and flatten slightly. Cook 3–4 min. per side, until golden brown. Transfer latkes to a wire rack set inside a baking sheet and place in oven to keep warm. Repeat with remaining potato mixture, adding more oil to pan as needed.
5
Meanwhile, to a small bowl, add the yogurt, horseradish, and the zest of half the lemon. Mix to combine. Serve latkes warm with relish and sour cream.
