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Sunchoke Latkes with Lemon Sriracha Aioli

14 INGREDIENTS • 9 STEPS • 35MINS

Sunchoke Latkes with Lemon Sriracha Aioli

Recipe
5.0
4 ratings
This dish comes from a recipe Einot Admony did for Munchies' Hanukkah Spectacular series on YouTube. Check out the video, as well as the other stuff Munchies posts-it's always quality.
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Aaron Ayotte
Chef. Writer. Comedian.
This dish comes from a recipe Einot Admony did for Munchies' Hanukkah Spectacular series on YouTube. Check out the video, as well as the other stuff Munchies posts-it's always quality.
35MINS
Total Time
$2.06
Cost Per Serving
Ingredients
Servings
4
us / metric
Potato
2
Potatoes
Jerusalem Artichoke
3 cups
Jerusalem Artichokes
Yellow Onion
1
Yellow Onion
Egg
1
Egg
Fresh Thyme
5 sprigs
Fresh Thyme
Salt
1 Tbsp
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Fresh Sage
1 sprig
Fresh Sage
or Rosemary
Granulated Sugar
1 pinch
Granulated Sugar
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Canola Oil
as needed
Canola Oil
Japanese Kewpie Mayonnaise
1/3 cup
Japanese Kewpie Mayonnaise
or Any Old Mayonnaise
Lemon
1
Lemon
Sriracha
2 tsp
Sriracha
Nutrition Per Serving
VIEW ALL
Calories
201
Fat
8.9 g
Protein
3.1 g
Carbs
28.4 g
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Sunchoke Latkes with Lemon Sriracha Aioli
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Aaron Ayotte
Chef. Writer. Comedian.
Cooking InstructionsHide images
step 1
Begin by peeling the Jerusalem Artichokes (3 cups), Potatoes (2), and Yellow Onion (1).
step 1 Begin by peeling the Jerusalem Artichokes (3 cups), Potatoes (2), and Yellow Onion (1).
step 2
Finely chop the Fresh Thyme (5 sprigs) and Fresh Sage (1 sprig).
step 2 Finely chop the Fresh Thyme (5 sprigs) and Fresh Sage (1 sprig).
step 3
Using your food processor, grate the potatoes, sunchokes and onion together. Toss them onto a clean kitchen towel, and wrap that sucker up.
step 3 Using your food processor, grate the potatoes, sunchokes and onion together. Toss them onto a clean kitchen towel, and wrap that sucker up.
step 4
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.
step 4 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.
step 5
Add the grated stuff back to the bowl, along with the chopped herbs, All-Purpose Flour (4 Tbsp), Egg (1), Salt (1 Tbsp), Granulated Sugar (1 pinch), and Ground Black Pepper (1 pinch). Mix everything together until homogenous.
step 5 Add the grated stuff back to the bowl, along with the chopped herbs, All-Purpose Flour (4 Tbsp), Egg (1), Salt (1 Tbsp), Granulated Sugar (1 pinch), and Ground Black Pepper (1 pinch). Mix everything together until homogenous.
step 6
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.
step 6 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.
step 7
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.
step 7 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.
step 8
Mix the Japanese Kewpie Mayonnaise (1/3 cup), Sriracha (2 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.
step 8 Mix the Japanese Kewpie Mayonnaise (1/3 cup), Sriracha (2 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.
step 9
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.
step 9 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.
Tags
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Appetizers
Dairy-Free
American
Lunch
Snack
Shellfish-Free
Dinner
Vegetarian
Potatoes
Japanese
Mediterranean
Side Dish
Vegetables
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