I made these because I was interested in cooking with sunchokes- a first for me. The latkes came together rather easily and were tasty. They didn't knock my socks off, but I'd make them again if I found myself with sunchokes on hand!
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.
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- Calories: 216
- Calories from fat: 28%
- Fat: 6.6g
- Saturated fat: 1g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 0.6g
- Protein: 6.8g
- Carbohydrate: 32.1g
- Fiber: 3.1g
- Cholesterol: 38mg
- Iron: 3.7mg
- Sodium: 445mg
- Calcium: 54mg
- 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.
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