INGREDIENTS Makes 20 to 24 Latkes
- 2 pounds Yukon gold potatoes, peeled
- 1.5 pound Jerusalem artichokes, thoroughly washed
- 1 large yellow onion, peeled
- 3 large eggs, beaten
- 2 tbsp minced fresh flat-leaf parsley (optional)
- 1/4 cup all-purpose flour (or spelt flour), plus more as needed
- About 1 1/2 cups vegetable oil for frying
- Line a large platter with kitchen towel.
- In your food processor fitted with a grater attachment, coarsely grate the potatoes, Jerusalem artichokes, and onion. Gather the corners of the towel and wring as much excess liquid as possible from the vegetables. Transfer the wrung vegetables to a dry mixing bowl. Add the egg, salt, pepper and optional parsley, stir to combine. While stirring the mixture, gradually add the flour, stirring well to incorporate.
- Line a large baking sheet with paper towels.
- In a large sauté pan over moderately high heat, heat 1/4 inch of oil until hot but not smoking. Test the latke batter by frying a small amount of batter in the hot oil—it should hold together and not fall apart when flipped. If necessary, add additional flour, 1 tablespoon at a time, but try to add as little flour as possible to create light latkes.
- Working in batches, drop 2 tablespoon of batter into the hot oil — or use an ice cream scooper — and use the back of a spoon to press the batter into 1 1/2-inch diameter pancakes. Fry until golden brown, about 2 minutes. Flip the latkes just once and continue frying until golden brown, about 2 minutes.
- As they finish cooking, transfer the latkes to the paper-towel-lined baking sheet.
- You can serve with Greek yogurt topped with chives