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Sunchoke Latkes

Tina Cornett; Melanie J. Clarke
Yield 6 servings (serving size: 3 latkes and 1 tablespoon sour cream)
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

Nutrition 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

How to Make It

  1. 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.

  2. 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.