Sunchoke and Leek Latkes

Ingredients

  1. 12 small/medium sunchokes

  2. 2 leeks

  3. 1/2 cup all purpose flour

  4. 1 large egg

  5. 1 teaspoon garlic powder

  6. 1 teaspoon kosher salt

  7. 1/2 teaspoon ground black pepper

  8. 1 cup canola oil

  9. Crème fraiche or sour cream for dipping

  10. Flaky sea salt for garnish [optional]

  11. Chives for garnish [optional]

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 12 small fritters

Steps

  1. Cut white stalks off leeks & slice them in half down the middle. Wash out any excess dirt & pat dry. Wash sunchokes & pat dry. Cut leeks again in half & thinly slice.

  2. Grate sunshokes into a paper towel-lined bowl & squeeze out the excess water.

  3. In a large bowl, combine grated sunchokes & leeks, along with all purpose flour, one egg, garlic powder, salt & pepper. Mix to combine. If batter is too moist, add a little more flour so it can clump together when forming the latkes.

  4. Form 12 even-sized latkes & set aside.

  5. In a deep frying pan, heat up 1 cup of canola oil on medium high heat until ripping hot. You can test that the oil is ready by sprinkling a little flour in the pan to see if it sizzles.

  6. Cook latkes until golden brown & crispy, about 4 minutes per side.

  7. Transfer latkes to a paper towel-lined cutting board or plate & immediately garnish with extra salt. Flaky sea salt is optimal here.

  8. Serve sunchoke & leek latkes with crème fraiche or sour cream & enjoy! Latkes are best enjoyed immediately but can last in the fridge in an airtight container for up to 3 days. To reheat: warm in an oven preheated to 400F on a cooling rack placed on top of a baking sheet until crispy again. The cooling rack will ensure an even reheat & help the latkes crisp up again.

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