Sunchokes (Jerusalem artichokes) are chopped and mixed with rice flour, flaxseed, and herbs, then fried into latkes. This is a delicious and healthful vegetarian side dish which may be served hot or cold.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 cup lukewarm soy milk, vegetable stock, or water
- 1 Tablespoon olive oil
- 1 Tablespoon 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 sunchokes (Jerusalem artichokes), coarsely chopped
- 1-1/2 teaspoons lecithin granules
- 1 cup plus 2 Tablespoons sweet brown rice flour or 1-1/4 pounds any other whole-grain flour
- 1/2 cup arrowroot or kudzu
- 2-1/2 Tablespoons freshly ground flaxseeds (1 Tablespoon seeds)
Preparation:
In a blender, combine the lukewarm soy milk, olive oil, yeast, garlic, paprika, marjoram, Vege-Sal, and pepper, and process until smooth.
Add the sunchokes (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 oven.) Serve Sunchoke Latkes hot or cold.
Yield: 6 servings, 12 latkes
Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
Add the sunchokes (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 oven.) Serve Sunchoke Latkes hot or cold.
Yield: 6 servings, 12 latkes
Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
