Sunchoke Latkes
These latkes are crispy, flavorful and easy to make. They're a fun twist on a traditional latke.
INSTRUCTIONS
In a small bowl, mix together the yogurt, lemon juice and zest, green onions, garlic, capers, salt and pepper. Chill.
Grate the potatoes and sunchokes and toss them with the lemon juice. Lay the grated mixture onto paper or cloth towels. Lay a towel over the top and press as much liquid out of them as possible.
In a medium bowl, add the grated potatoes and sunchokes, eggs, green onions and parsley, stir to combine. Sift in the flour gradually, stirring well to incorporate. (If the mixture isn’t holding together, add a little more flour). Season with salt and pepper.
Line a large baking sheet with paper towels.
In a large sauté pan heat ¼ cup of the oil over high heat to almost smoking point, then spoon ¼ cup of the latke mixture into the oil (we used a small ice cream scoop) and flatten with a spatula. Cook until golden brown on each side, about 3 minutes per side. Working in batches, cook all the latkes adding more oil when needed.
Lay the finished latkes onto the paper-towel-lined baking sheet.
Place the latkes on serving dishes and spoon the yogurt sauce over the top.
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