Sunchoke (Jerusalem Artichoke) Latkes

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Sunchoke (Jerusalem Artichoke)Latkes

Source: about.com, Recipe from: 'The Wild Vegetarian Cookbook' by

" Wildman " Steve Brill

 

 

1 cup lukewarm soy milk -OR- vegetable stock -OR- water

1 tablespoon (3 tsp) olive oil

1 tablespoon (3 tsp) active dry yeast

4 cloves garlic, peeled

1 teaspoon sweet paprika

1 teaspoon dried marjoram, finely crumbled

1/2 teaspoon Vege-Sal -OR- 1/4 teaspoon salt, -OR- to taste

1/2 teaspoon freshly ground white -OR- black pepper (1/4 teaspoon

peppercorns), -OR- to taste

1 cup Jerusalem artichokes, coarsely chopped

1 1/2 teaspoons lecithin granules

1 cup plus 2 tablespoons (6 tsp) sweet brown rice flour

1/2 cup arrowroot or kudzu

2 1/2 tablespoons (7 1/2 tsp) freshly ground flaxseeds (1

tablespoon [3 tsp] seeds)

 

 

In a blender, combine the lukewarm soy milk, olive oil, yeast, garlic,

paprika, marjoram, Vege-Sal, and pepper, and process until smooth.

 

Add the Jerusalem artichokes and lecithin and process until the

Jerusalem artichokes are very finely chopped.

 

Mix the flour, arrowroot, and ground flaxseeds together in a large bowl.

 

Stir the wet ingredients into the dry ingredients and mix well. Divide

the dough into 12 pieces and shape each piece into a 1/2-inch-thick

disk. Cover the latkes with a damp towel and let them rise ina a warm

place (80 to 85 degrees F) for 30 to 60 minutes.

 

Cook the latkes on both sides on a hot, oiled griddle or frying pan

until they are browned, 5 to 10 minutes on each side. (Peanut oil,

which tolerates heating best, is the first choice, although you may

also bake the latkes for 20 minutes on an oiled cookie sheet in a

preheated 350 degree F [180 F] oven.)

 

Serve Sunchoke Latkes hot or cold.

 

 

Yield: 6 servings, 12 latkes.