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Vegan Sunchoke or Jerusalem Artichoke Latke Recipe


  • 1/2 lb Sunchokes/Jerusalem Artichokes scrubbed but not peeled
  • 1/2 Small White Onion
  • 2 Tbsp All Purpose Flour
  • 1 tsp Parsley
  • Salt & Pepper to taste
  • Canola Oil for frying


  • Shred the sunchokes and onion in a food process or by hand. Lightly squeeze out any moisture.
  • Add the flour to the shredded mixture and season to taste.
  • Heat the oil to 360-375 degrees. Using a 2 1/2 Tbsp scoop portion out the mixture and carefully add it to the pan.
  • Cook both sides until brown and then place them on a paper towel to drain. Add a sprinkle of salt to the warm latkes and serve.