Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Sunchoke Latkes

From the collection
Serves 4

Introduction

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.

Ingredients

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)

Steps

  1. Wash the sunchokes well. (It isn’t necessary to peel them, but remove all the dirt and grit, and cut away any bruised areas.)
  2. 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.
  3. Squeeze moisture out of grated chokes and transfer to a clean bowl. Mix in the onion, eggs, and crumbs.
  4. 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.
  5. Blot on paper towels. Serve immediately or hold in a slow oven at 250 degrees until ready to serve.

Notes

Learn more about sunchokes in the Produce Diaries.

This content is from the Ashley Griffin Gartland collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice