Sunchoke Latkes

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Sunchoke Latkes Recipe
Tina Cornett; Melanie J. Clarke
Use the shredder blade of a food processor to quickly shred the artichokes, potato, and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid using a slotted spoon.
6 servings (serving size: 3 latkes and 1 tablespoon sour cream)


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1 1/2 pounds Jerusalem artichokes (sunchokes), peeled and shredded
1 pound baking potatoes, peeled and shredded
1 large carrot, peeled and shredded
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
2 1/2 tablespoons olive oil, divided
6 tablespoons fat-free sour cream


Place artichokes, potatoes, and carrot in a large bowl, and toss gently to combine. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to artichoke mixture; toss gently to combine. Add egg and egg white; stir just until combined.

Heat half of oil in a large nonstick skillet over medium-high heat. Spoon about 1/4 cup artichoke mixture for each of 9 latkes into pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining oil and artichoke mixture. Serve with sour cream.

Created date

September 2004

Nutritional Information

Calories 216
Caloriesfromfat 28 %
Fat 6.6 g
Satfat 1 g
Monofat 4.5 g
Polyfat 0.6 g
Protein 6.8 g
Carbohydrate 32.1 g
Fiber 3.1 g
Cholesterol 38 mg
Iron 3.7 mg
Sodium 445 mg
Calcium 54 mg