Sunchoke and Leek Latkes
Ingredients
12 small/medium sunchokes
2 leeks
1/2 cup all purpose flour
1 large egg
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup canola oil
Crème fraiche or sour cream for dipping
Flaky sea salt for garnish [optional]
Chives for garnish [optional]
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12 small fritters
Steps
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.
Grate sunshokes into a paper towel-lined bowl & squeeze out the excess water.
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.
Form 12 even-sized latkes & set aside.
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.
Cook latkes until golden brown & crispy, about 4 minutes per side.
Transfer latkes to a paper towel-lined cutting board or plate & immediately garnish with extra salt. Flaky sea salt is optimal here.
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.