Side / Jewish
Crispy Sunchoke & Herb Latkes
Hanukkah-ready potato latkes upgraded with nutty sunchokes, dill, and lemony crème fraîche.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 20 minutes
- Total
- 45 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
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. Squeeze grated vegetables firmly in a clean towel before mixing so excess moisture does not loosen the patties.
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.
0 of 5 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Use additional potato in place of sunchokes for a more familiar flavour, keeping the total root weight the same.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep crème fraîche separate. Refrigerate cooked latkes and restore crispness in the oven before topping.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
320 kcal · Protein 8 g · Carbohydrates 32 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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.
Why do the latkes fall apart?
Wet vegetables or turning before the underside sets can break them. Squeeze well, press each patty together and flip with a wide spatula.
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