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1
Make the apple chutney: Add the oil to a skillet and set over medium heat. Add the fennel and caraway seeds. Cook, stirring with a wooden spoon, until toasty and fragrant. Add the onion and season with a pinch of salt and pepper. Saute until the onion starts to soften, about 5 minutes. Add the apple, sugar, vinegar, and raisins. Cook for about 20 minutes, stirring every so often. Add 1 teaspoon of horseradish and the wine. Season again to taste. This can be made days in advance and stored in the fridge.
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2
Make the horseradish yogurt: Combine the yogurt with the remaining 2 teaspoons of horseradish and chives. Season with salt to taste. This also can be made days in advance and stored in the fridge.
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3
Make the parsnip latkes: Combine the parsnips, onion, eggs, flour, olive oil, salt, and pepper in a big bowl. Stir until well combined.
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4
Now fry! Add an 1/8- to 1/4-inch thick layer of canola oil (cut with a little bit of olive oil) to a large skillet, preferably nonstick. Set over medium heat. When the oil is very shimmery, pack a 1/3-cup measuring cup with latke mixture. Gingerly turn it over into the oil. Use your hand or a spatula to gently smush the latke until flat-if it starts to break apart, use the spatula to nudge it back into a circle. Repeat until the pan is full but not crowded. Fry the latkes for about 3 minutes or until the bottoms are deeply golden brown. Flip and fry for another 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining latke mixture.
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5
Serve with the apple chutney and horseradish yogurt, plus chives to sprinkle on top.
