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
- 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
- Whisk together shallot, juice and zest of one satsuma, two eggs (keeping the others aside for poaching if desired), and ½ teaspoon salt.
- 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.
- 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.
- Remove from heat and place on 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 the two remaining satsumas.
- Dollop yogurt on each latke and top with a poached egg if desired.