Sunchoke Latkes with Satsuma

Sunchoke Latkes with Satsuma
Makes 12 latkes

This dish has brunch written all over it. Citrus is in season and while we love oranges and grapefruits pick up the newly trendy and vibrant satsumas to jazz up hearty sunchokes full of
calcium and fiber.

1 shallot, minced
3 satsumas
14 eggs, divided
½ teaspoon salt
10-12 sunchokes
1 potato, peeled
¼ cup all purpose or potato flour
1 bunch dill, chopped
4-5 tablespoons extra virgin olive oil
1 cup Greek yogurt

Whisk together shallot, zest and juice of 1 satsuma, 2 eggs and ½ teaspoon salt. Using a box grater or food processor with a grate attachment, shred sunchokes and potato and add to the bowl. Dust with flour and fold in dill.

In a large skill heat 2 tablespoons of olive oil over medium high heat. Working in three batches, adding more olive oil as needed, sear latkes for 3-4 minutes a side until golden brown. Remove to a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.

In a small bowl combine yogurt with zest and juice of 2 remaining satsumas.

Bring a small saucepan with water over medium high heat to a boil. Add 2-3 eggs at a time, as you need and cook for 2 minutes, to poach.

To serve, dollop yogurt on each latkes and top with poached egg.

Sunchoke Latkes with Satsumas.jpg

Chicken Soup Latke

Chicken Soup Latke
Serves 4

I can think of no two greater comfort foods. Take the healing power of chicken soup and create one big sharable latke. Serve as an appetizer or a side to a larger meal.

2 eggs, beaten
½ teaspoon salt
¼ cup low sodium chicken stock
2 potatoes, peeled
3 carrots, peeled with tops washed, reserved and chopped
2 parsnips, peeled
1 onion, skin removed
¼ cup all purpose or potato flour
2 tablespoons vegetable oil
1 cup parsley leaves, chopped
Lemon wedge

Combine eggs, salt and chicken stock. Using a box grater or food processor with a grate attachment, shred potatoes, carrots, parsnips and onion and add to the bowl. Dust flour over vegetables and mix well.

Heat a large nonstick skillet over medium heat and add oil. Add latke mixture in one layer, pressing down to promote a crispy sear. Cook for 5-6 minutes or until golden brown. Using a plate, flip latke on the plate. Then place skillet over the plate to flip the latke.

Cook for an additional 5-6 minutes. Remove and top with chopped parsley and carrot tops. Squeeze lemon juice over greens and season with more salt if desired.

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Butternut Squash Latkes with Apples & Salmon

Butternut Squash Latkes with Apples & Salmon
Makes 12 latkes

Gorgeous, golden and delicious. Did we mention they’re also gluten free? Step up your latkes game by swapping in butternut squash, rich in vitamin C, E and potassium. Top with dollop of Greek yogurt and garnish with thinly sliced fall fruit and smoked salmon.

1 shallot, minced
1 tablespoon Dijon mustard
½ teaspoon salt, plus more to finish
2 eggs
1 ½ lb. butternut squash, skin and seeds removed
1 russet potato, peeled
2 tablespoons potato flour
4-5 tablespoons extra virgin olive oil
1 cup Greek yogurt
1 apple, thinly sliced on a mandolin
Smoked salmon, optional garnish
Chives, optional garnish

Combine shallot, mustard, salt and eggs in a large bowl and whisk. Using a box grater or food processor with a grate attachment, shred squash and potatoes and add to the bowl. Dust potato flour over squash and mix well.

In a large skill heat 2 tablespoons of olive oil over medium high heat. Working in three batches, adding more olive oil as needed, sear latkes for 3-4 minutes a side until golden brown. Remove to a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.

To serve, top with yogurt, apple circles, smoked salmon and chives.

Butternut Squash with Apples & Salmon, Horitzontal.jpg