Sunchoke Latkes

Sunchoke Latkes

Feeling a bit adventurous, I picked up some Jerusalem artichoke (e.g. sunchoke) at Brooklyn’s amazing Fairway Market some time ago. I had never heard of nor did I know, being it looked a lot like ginger root/nothing like standard artichoke, in what capacity I would use it. In searching for a recipe, I came across Vanesscipes, yet another veg food blog to bookmark, and her recipe for Pan-sized Sunchoke Latkes. CandyPenny and I patiently completed the recipe to perfection, combatting our hunger pangs and dismissing the prospect of easier noshes (Mighty Diamond).

But first, to wet your appetite: Gerard’s Herbal, printed in 1621, quotes the English planter John Goodyer on Jerusalem artichokes:

“which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.”


The sunchoke shredded very easily. So did my knuckle. Ouch!

Call the E.P.A, we got an olive oil spill!

The end result was delish. The flour, soy milk and egg replacer combined to make a hearty latke of super-sustanence with leek shreddings in every bite. My only regret was not picking up vegan sour cream along with the apple sauce.