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||Tbsp. breadcrumbs or matzo meal|
|~||Salt and pepper to taste|
|~||Oil for frying (canola, soybean, or peanut oil works well)|
Learn more about sunchokes in the Produce Diaries.
This content is from the Ashley Griffin Gartland collection.