Explore this recipe
Required Equipment
- Box grater
- Clean kitchen towel
- 12-inch skillet
- Wire rack
Utilized Devices
Cooking Techniques
- grating
- pan-frying
- draining
Ingredients
- 450 gRusset potatoes
- 225 gSunchokes
- 150 gYellow onion
- 30 gScallions — thinly sliced
- 8 gFresh dill — chopped
- 100 gEggs — beaten
- 30 gPotato starch
- 6 gKosher salt
- 2 gBlack pepper
- 2 gFlaky sea salt — for finishing
- 240 mlAvocado oil — for frying
- 240 gCrème fraîche
- 60 gLemon — zest + juice
- 5 gPrepared horseradish
Instructions
Grate potatoes, sunchokes, and onion on large holes. Place in a towel-lined colander, sprinkle with 1/2 teaspoon salt, and rest 5 minutes.
Twist towel firmly to remove as much liquid as possible. Transfer shreds to a bowl with scallions, dill, beaten eggs, potato starch, remaining salt, and pepper.
Heat 1/4 inch avocado oil in a 12-inch skillet over medium-high until shimmering. Drop 1/4-cup mounds, flattening to 1/3 inch.
Fry 3 to 4 minutes per side until deeply golden; transfer to a rack set over sheet pan. Sprinkle with flaky salt while hot.
Stir crème fraîche with lemon zest, juice, horseradish, and a pinch of salt. Serve latkes topped with dollops of sauce and extra dill.
Chef Tips
- ⭐Keep fried latkes warm on a rack in a 200°F oven for up to 30 minutes.
- ⭐If sunchokes are unavailable, swap with carrots for sweetness.
- ⭐Save squeezed starchy liquid; let settle and stir sediment back in for binding.
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Nutritional Highlights
- ✓Naturally gluten-free using potato starch
- ✓Sunchokes add prebiotic fiber
- ✓Crème fraîche provides tangy richness
Dietary Notes
Compliant With
Allergens
- Contains eggs
- Contains dairy
FAQ
Can I air-fry them?
Yes—brush patties with oil and cook at 400°F for 10 minutes, flipping halfway. They’ll be slightly less crisp but still tasty.
How do I freeze latkes?
Fry completely, cool, freeze in a single layer, then reheat at 425°F for 12 minutes.
Nutrition
| Calories | 320 |
| Protein | 8 g |
| Carbs | 32 g |
| Fat | 18 g |