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Tina Cornett; Melanie J. Clarke Photo by: Tina Cornett; Melanie J. Clarke

Sunchoke Latkes

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.

Cooking Light OCTOBER 2004

  • Yield: 6 servings (serving size: 3 latkes and 1 tablespoon sour cream)


  • 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.

Nutritional Information

Amount per serving
  • 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

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Sunchoke Latkes Recipe