200 g sunchoke
200 g Potato
100 g Onion
10 g MicroGreens
1 tsp Salt
1 each Egg Large
1 Tbs Bread crumbs
1½ tsp Garlic Powder
1 tsp Coriander
1 cup Vegetable Oil (Not Inc.)
Wash your potato and sunchokes. Grate your potatoes, sunchokes, and onion in a bowl and mix all
together. Using a clean dishcloth, put the sunchoke mix in and ball up, squeeze out the excess water
over a bowl. Squeeze as hard as you can until no more liquid comes out. Put the liquid aside to settle.
Put the squeezed sunchoke mix in a large bowl.
Go back to the potato liquid and pour off the top water but keep the starch that formed at the bottom.
Add the starch, one egg and the spice breadcrumb mix to the sunchoke mix and fully mix together.
Heat up oil in a large frying pan over medium high heat. Take a small piece of your mixture and put it
in the oil to check if its at the right heat. It should sizzle immediately.
Form the latkes one at a time, taking about 1/4 cup of the mixture and flatten with your fingers into a
small patty. Carefully slide the patties into the hot oil, and repeat until the pan is full but NOT
crowded. latkes shouldn't be touching each other. Covid rules.
Cook until deep golden, flipping once. Transfer to a paper towel covered plate to drain excess oil
Pro Tip: Serve with sour cream of applesauce on top!