Sunchoke, Potato, Carrot Latkes

This is the second year that we have had sunchokes (Jerusalem artichokes) in our winter CSA bag. They are such an interesting little tuber from sunflower plants. Last year we tried a sunchoke, couldn't figure out what to do with the rest, and gave them to a co-worker. This year I was determined to find a recipe and use all of the sunchokes in our bag even though my husband jokingly recommended that we, "make compost" with the sunchokes.

Our Open Oak CSA farmers recommended trying sunchoke latkes. I read through many recipes online including this one on the Gastronmer's Guide and my friend Karen's recipe for root vegetable latkes and my friend Jessica's family's potato latke recipe. Mine were sort of a combination of all of these ideas. We enjoyed eating them (in small quantities because we've read reports of people having trouble digesting the sunchokes) with sour cream and homemade applesauce from our apple tree. They turned out much better than I expected! I would make this recipe again, but next time I would add in an onion for flavor.

Latkes

3 potatoes peeled and shredded (from CSA)

7 sunchokes shredded (from CSA)

1 carrot peeled and shredded

2 eggs

1/2 c flour

salt and pepper

Olive oil

Peel potatoes and carrots. Shred potatoes, carrots, and sunchokes in food processor. Place in strainer to drain off any excess water.

Beat eggs, flour, salt and pepper in a bowl. Add shredded, drained vegetables and cover with flour/egg mixture.

Heat skillet pan and add oil. Form latkes and cook until golden brown on each side. These were getting brown before the vegetables were cooked through, so I transferred them to a large sheet pan and baked at 250F for 20 minutes. Serve with sour cream and applesauce.