This recipe comes courtesy of Dan Brophy, a cooking instructor at In Good Taste in Portland, Oregon. Try serving this twist on traditional latkes with sour cream and applesauce, or as a stand-alone item at a winter-holiday brunch.
| ||1 || lb. sunchokes, also known as Jerusalem artichokes |
| ||1 || tsp. kosher salt or sea salt |
| ||1 || medium onion, peeled and finely diced |
| ||2 || eggs, beaten |
| ||2 || Tbsp. breadcrumbs or matzo meal |
| ||~ || Salt and pepper to taste |
| ||~ || Oil for frying (canola, soybean, or peanut oil works well) |
- Wash the sunchokes well. (It isn’t necessary to peel them, but remove all the dirt and grit, and cut away any bruised areas.)
- Grate the roots into coarse shreds and sprinkle them with one teaspoon of salt. Toss them in a bowl and set aside for 15 minutes.
- Squeeze moisture out of grated chokes and transfer to a clean bowl. Mix in the onion, eggs, and crumbs.
- Heat the oil in a deep saucepan and fry a test cake; adjust seasoning level if needed. Fry over medium heat until crisp and golden-brown, about two minutes per side.
- Blot on paper towels. Serve immediately or hold in a slow oven at 250 degrees until ready to serve.
Learn more about sunchokes in the Produce Diaries.