I harvested my sunchokes in May I think, and still have a drawer-full in my fridge that I am finally turning back to. There were so many other veggies there for awhile! Now, I am lamenting the end of my greens. I made these latkes this morning that were delicious: nutty from the sunchokes, with carrot and potato mixed in. I free-formed the recipe a bit, modeled after this one from an internet search. I am listing the amounts, but obviously vegetable sizes differ. It seems forgiving.
The addition of rosemary and onion are thanks to my friend, self-dubbed the "resident jew," who was here for breakfasting.
Sunchoke-Carrot Latkes - made 15
4 sunchokes
2 golden potatoes
3 carrots
1/3 c oat flour (ground oats)
2 tsp salt (or to taste)
2 eggs
Black pepper
1/2 small red onion, minced
1 T fresh rosemary* chopped
*or try tarragon or thyme
4-6 T Coconut oil for frying
1) Grate or shred carrots, sunchokes, and potatoes. Use a medium sized box grater, or if you have a special grater, use that. I have an old 1970s one like this in the middle right/lower left:
2) Mix all ingredients in a large bowl by hand.
3) Heat a large cast iron skillet on medium-high, and add some coconut oil. When pan is hot, form thin palm-sized pancakes. Fry for 4-5 minutes on each side until crispy. Keep warm in oven until all are made.
We had these with fried eggs and salad. I neglected to consider sriracha at the time, but that would be delicious (as noted in aforementioned recipe source, with poached eggs).
No comments:
Post a Comment