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.
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
How to Make It
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.