Sunchoke Latkes

A Japanese fruit brightens this healthy recipe.

“Citrus is in season and while oranges and grapefruits are great, don’t miss out on satsumas, which have a slightly darker and sweeter juice,” says New York City-based chef Ashton Keefe. “They help bring out the flavor of hearty sunchokes, which are rich in calcium and fiber.” For extra protein, Keefe recommends topping the latkes with a poached egg.

Yields 12 latkes

Also in this series: Chicken Soup Latke and Butternut Squash Latkes


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


  1. Whisk together shallot, juice and zest of one satsuma, two eggs (keeping the others aside for poaching if desired), and ½ teaspoon salt.
  2. Using a box grater or food processor with a grate attachment, shred the sunchokes and potato, and add to the bowl. Mix in the flour and dill.
  3. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Working in three batches, adding more olive oil as needed, place four cup-scoops of latke mixture in the skillet. Sear latkes for three to four minutes per side side until golden brown.
  4. Remove from heat and place on a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.
  5. In a small bowl, combine yogurt with zest and juice of the two remaining satsumas.


  1. Dollop yogurt on each latke and top with a poached egg if desired.
photo by Ashton Keefe