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 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.