Giant Jerusalem Artichoke Latkes

1. 1

   In a medium bowl, cover the grated Jerusalem artichokes and potatoes with cold water to rinse.

2. 2

   Drain well and squeeze out as much water as you can.

3. 3

   Place in another bowl and add the onion and squeeze again if the mixture doesnt seem dry.

4. 4

   Add the lekama, salt, eggs and flour and mix well.

5. 5

   Heat oil in a 12-inch frying pan.

6. 6

   Add half of the latke mixture and spread it in an even layer.

7. 7

   Cook until crisp and golden on the bottom.

8. 8

   Flip the latke and cook until crisp and lightly browned on the other side and tender in the center.

9. 9

   Transfer to a plate.

10. 10

    Repeat with the remaining latke mixture.

11. 11

    Drizzle the latkes with lekama and garnish with parsley.

12. 12

    Serve warm, with yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.