Sunchoke Latkes with Lemon Sriracha Aioli

Begin by peeling the Jerusalem Artichokes (3 cups), Potatoes (2), and Yellow Onion (1).

Finely chop the Fresh Thyme (5 sprigs) and Fresh Sage (1 sprig).

Using your food processor, grate the potatoes, sunchokes and onion together. Toss them onto a clean kitchen towel, and wrap that sucker up.

Over the sink, ring the heck out of the towel to get rid of as much water from the sunchokes, potatoes and onion as possible. Really twist and press to make sure you get as much water out as possible.

Add the grated stuff back to the bowl, along with the chopped herbs, All-Purpose Flour (4 Tbsp), Eggland's Best Classic Egg (1), Salt (1 Tbsp), Granulated Sugar (1 pinch), and Ground Black Pepper (1 pinch). Mix everything together until homogenous.

Get some Canola Oil (as needed) - a half an inch or some-going in a heavy bottomed pan. Form the mixture into 2-inch patties, and when the oil is around 370 degrees F (185 degrees C). Fry them in batches, until golden brown on each side.

When they're looking like the golden boy, Oscar De La Hoya, it is time to remove them to a plate lined with a towel or paper towels and drain em off. Make sure to season with a bit of salt, while they're still hot.

Mix the Japanese Kewpie Mayonnaise (1/3 cup), Sriracha (1 tsp), and zest from a Lemon (1) together. Taste. Season with a bit of salt, pepper and even some lemon juice. I added probably a teaspoon of lemon juice. It makes it pop.

Plate those babies up with some of the sauce. Feel free to get your Flay on or be an absolute degenerate and mow down -I'll still love you. Mazel tov! You just made your first latke. Now go find a nice Jewish boy or girl and settle down.