Pan-sized Sunchoke Latkes
Well, it’s December. It’s dark, it’s windy, it’s coooooold. My Internet has been down for weeks, my camera isn’t functioning*, and the zipper busted on my warmest winter coat.
So, gentle readers, I’m sending you this recipe in faith that the Winter Solstice will come swiftly, and without any more damage to my personal items or psyche.
The bright spot in all this is my fridge full of hearty winter crops from my new winter CSA share. Homely things like turnips, rutabagas, kohlrabi and parsnips. They look so dirty, plain and unlovable filling up my fridge that it’s a joy Cinderella-ing them into happy bone-warming meals.
This is an easy one. You can make it even when your patience has all but been sucked out like the weak winter light. It’s very forgiving. Use garlic instead of leaks. Mismeasure the flour and milk. Eat it for breakfast with eggs, lunch with beans, or dinner by yourself and It’s a Wonderful Life.
*Below photo shot with a borrowed Nikon D40
Time: 30 minutes
Serves: 6 as a side dish
Pan-sized Sunchoke Latkes
8 large sunchokes, or enough to make 6 cups grated
1 leek, chopped
1/2 cup flour
1/3 cup milk/soymilk
2 eggs or egg replacer
1 tsp salt
1/2 tsp freshly cracked pepper
olive oil for frying
Scrub the sunchokes well but do not peel. As your mother always says, that’s where the vitamins are. Plus, it’s a pain in the ass. Grate the sunchokes with a box grater.
In a large bowl mix together the grated sunchoke, leek, flour, milk, egg, salt and pepper.
Heat a good bit of oil in a medium-sized (8 inch or so) skillet. Add 1/2 the sunchoke mix so there is a complete but thin layer of the batter in the skillet. Fry slowly over medium-low heat.
Once the edges are starting to brown (about 5-7 minutes), use a spatula to release the latke from the bottom of the pan, put a plate over the top of the skillet and invert quickly.
Add a bit more oil to the pan, bring to heat, and slide the latke back into the pan, cooked side up. Cook for another 5-7 minutes until golden on the second side.
The recipe above is enough to make two 8-inch latkes. If you’re quick on the draw you can cook them both up at the same time (in separate pans, of course) or make the first one, keep it in a 200 degree oven to warm, then cook the second.
You can cut into wedges to serve or just let your guests go at them like wild animals. Very good topped with Winter Sage Pesto.
January 31st, 2008 02:05
(Honest) I like your recipe ideas, truly, however i think your cooking times (number of minutes)are contradictory to the results that are posted as pictures of a completed dish on this site. The pie does not look appealing to me. The Flan looks dry and too dark in colour. I am sorry to be regarded as brutal or discourteous to you in any way. I am not intentionally vulgar in my comments I feel that when people see this site and look at the images of the proposed dish, it should look as appealing as the recipe sounds. I found myself quickling going through this site saying “Mmmm”or “Yum” even “Oh Wow” then leaving as quickly because it looked horrible. If I may tender some advice, I would correct the images and then post again. Finally, on a positive note, your food sounds really good. And I am going to try the recipes.
Amicabilis
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