Crispy Jerusalem Artichoke Latkes: A Delicious Nutty Twist on a Classic

Jerusalem artichoke latkes are a comfort food that never goes out of style—crispy on the outside, soft on the inside, and perfect with a dollop of sour cream. While potatoes usually take center stage, adding Jerusalem artichokes (also called sunchokes) gives them an earthy, nutty flavor and a slightly lighter texture. These golden pancakes fry up beautifully in safflower oil, which has a high smoke point and a clean, neutral taste.

If you’ve never cooked with Jerusalem artichokes before, this Jerusalem Artichoke Latke recipe is a great way to start. They blend seamlessly with potatoes, adding a little extra depth while keeping that familiar crispy texture we all love.

What Exactly Are Jerusalem Artichokes?

Despite the name, Jerusalem artichokes have nothing to do with Jerusalem, and they’re not artichokes. They’re actually the underground tubers of a sunflower variety (Helianthus tuberosus). Their name likely comes from a misunderstanding of the Italian word girasole (sunflower), which over time, English speakers turned into “Jerusalem.” The “artichoke” part comes from their slightly artichoke-like flavor when cooked.

These knobby little tubers have a slightly sweet, nutty flavor and a texture similar to potatoes, but they don’t contain as much starch. This means they crisp up beautifully when fried while keeping the inside soft and creamy.

Why Use Jerusalem Artichokes in Latkes?

• They add a mild, nutty sweetness that complements the potatoes.
• They’re packed with fiber and are a great source of prebiotics, which help gut health.
• They fry up crisp but stay light, making them perfect for latkes.

Now, let’s get cooking.

Jerusalem Artichoke Latkes (Makes 6 Latkes)

Ingredients

• 1/2 pound Jerusalem artichokes, peeled and shredded
• 1/2 pound russet potatoes, peeled and shredded
• 1/2 large carrot, peeled and shredded
• 3 tablespoons all-purpose flour
• Fine sea salt and freshly ground black pepper, to taste
• 1 large egg, lightly beaten
• Safflower oil, for frying
• Sour cream, for serving

Instructions

1. Mix everything together. In a large bowl, toss the shredded Jerusalem artichokes, potatoes, and carrot with the flour. Season with salt and black pepper. Stir in the beaten egg and mix well.
2. Heat the oil. Pour about 1/4 inch of safflower oil into a large skillet and heat over medium-high heat. You’ll know it’s ready when a drop of batter sizzles immediately upon contact.
3. Form and fry the latkes. Use a 1/4-cup measuring cup to scoop the Jerusalem artichoke latkes mixture into the pan. Flatten each mound slightly with a spatula to create 2 1/2-inch pancakes. Let them cook for 3 to 5 minutes per side, flipping carefully once they’re golden brown and crisp.
4. Drain and serve. Once done, transfer the Jerusalem artichoke latkes to a plate lined with paper towels to absorb any excess oil. Serve hot with sour cream and an extra sprinkle of black pepper.

How to Serve These Jerusalem Artichoke Latkes

• Traditional: With sour cream and applesauce.
• Fancy it up: Add smoked salmon and fresh dill.
• Spicy: Serve with a drizzle of harissa or sriracha mayo.
• Brunch-style: Top with a poached egg and hollandaise sauce.

Jerusalem artichokes don’t always get the attention they deserve, but they make an incredible addition to latkes. Their nutty, slightly sweet flavor pairs beautifully with potatoes, and their natural crispiness makes for an unbeatable texture. Whether you’re already a fan of sunchokes or trying them for the first time, this recipe is a simple and delicious way to use them.

Give Jerusalem artichoke latkes a try and see for yourself—crispy, golden, and packed with flavor.