• Natalya Fisher

Jerusalem Artichoke & Carrot Latkes

Vegan

Not your typical latke

Jerusalem Artichoke & Carrot Latkes

W/ Cashew Sour Cream

 

Jerusalem Artichoke also known as Sunchokes don't look anything like an artichoke. The root is from a specific sunflower. That explains why I love sunchokes so much but also they are good for people with diabetes because of the low fructose levels. I read somewhere that sunchokes have a special bacteria that can only be broken down in the gut so it doesn't effect the blood sugar. They are also high in iron, rich in fiber, & potassium. They look like ginger root but taste close to a potato. They are a great alternative if you are looking for a lower calorie potato.


Ingredients:

1 ½ Cups grated Jerusalem Artichoke

3 Medium Carrots (I used colorful carrots)

3 Tbsp Chopped Parsley

1 Flax Egg (1 Tbsp Flax mean mixed with 3 Tbsp water. Set aside until gooey texture)

½ Cup Spelt Flour

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Sea Salt

¼ Black Pepper


Cashew Sour Cream

½ Cup Raw Cashews (after they are soaked they will be 1 cup)

¼ Cup water

1 Tbsp Nutritional Yeast

½ Tbsp Apple Cider Vinegar

½ Lemon

¼ tsp Garlic Powder

¼ Sea Salt


Directions:

Latkes

Make the flax "egg" & set side for about 5 minutes.

Wash the Jerusalem artichoke & carrots. Peel & place into a food processor. If you don't have a food processor, you can use a hand grater. Finely chop parsley & place all ingredients into a bowl. Mix together all the ingredients.

In a medium pan add some avocado oil (or any oil that can withstand high heat). Make latkes into a ball & place latkes into the pan. Push them down to flatten them to about 3 inches in width. Fry the latkes until they are golden brown on both sides. Place cooked latkes on paper towel to dry out some of the oil.


Cashew Sour Cream

Soak Cashews overnight or boil water & let cashews sit in hot water for 15 minutes. Place all ingredients in a blender until smooth.

Serve & Share with Love

 



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