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Sunchoke Latkes

(recipe, Ashley Griffin Gartland)

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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. 1 lb. sunchokes, also known as Jerusalem artichokes
  2. 1 tsp. kosher salt or sea salt
  3. 1 medium onion, peeled and finely diced
  4. 2 eggs, beaten
  5. 2 Tbsp. breadcrumbs or matzo meal
  6. Salt and pepper to taste
  7. Oil for frying (canola, soybean, or peanut oil works well)


  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.


Learn more about sunchokes in the Produce Diaries.

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