A beautiful take on the potato latke using sunchoke and parsnips. This sunchoke latke is a perfect breakfast during the winter season.
- 1/2 pound sunchokes
- 1/2 pound yukon gold potatoes
- 1/4 pound parsnips
- 1 large egg
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon fresh minced chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons olive oil (for frying)
- 2 poached eggs
- Sriracha, for serving
- Chives, for serving
- Using a box grater or food processor, shred the potatoes, parsnips, and sunchokes. Place in a clean tea towel or cheesecloth and squeeze out all the excess liquid. Place in a bowl and add the eggs, flour, chives, salt, and pepper.
- Heat a medium, well-seasoned cast iron skillet over medium-low heat. Add a tablespoon of the olive oil and swirl around the pan. Wet your hands and measure out about 3 tablespoons of the sunchoke mixture. Pat into a patty that’s about ¼” thick. Place in the heated pan and fry for three minutes. Flip and fry for another three minutes. The outsides should be golden and crisp while the inside should be hot.
- Repeat with remaining sunchoke mixture. Add more oil ass needed to keep the sunchokes golden. Divide onto four plates and serving with topped with poached eggs, sriracha, and chives.
Tips & Tricks: The latkes will seem like they shouldn’t hold together but trust that if you let them cook long enough on one side, they will hold when flipped. Be patient- the results are well worth it.
I also don’t like to overdo it on the frying oil. You can certainly use more- it’s really up to you!
Nutrition: See the information.
Links: Adapted from this recipe.
- Calories: 439
- Sugar: 14.3
- Sodium: 459.2
- Fat: 23.4
- Carbohydrates: 46.7
- Fiber: 6.2
- Protein: 13.1
- Cholesterol: 241