30-Minute Crispy Sunchoke Latkes
Golden-fried potato and Jerusalem artichoke pancakes with a tangy, spiced mayo dipping sauce. This recipe celebrates the nutty earthiness of sunchokes balanced against bright lemon and heat from sriracha. The crispy exterior contrasts with a tender interior studded with fresh herbs. Serve as an appetizer, side dish, or casual dinner. This version combines the traditional latke technique with Asian-inspired aioli for a modern twist on a classic.
Ingredients
- 2 potato, peeled
- 1 pound Jerusalem artichoke, peeled
- 1 yellow onion, peeled
- 1 egg
- 5 sprig fresh thyme, finely chopped1 teaspoon dried herbsuse half the amountconvenience
Fresh herbs provide brightness; dried will intensify
Full guide → - 1 tablespoon salt
- 1 pinch ground black pepper
- 1 sprig fresh sage, finely chopped1 teaspoon dried herbsuse half the amountconvenience
Fresh herbs provide brightness; dried will intensify
Full guide → - 1 pinch granulated sugar
- 4 tablespoon all-purpose flourcornstarch or potato starch1:1texturegluten-free
Creates crispier exterior; use same quantity
- 0.0 canola oilvegetable or peanut oil1:1cooking-oiladds peanuts
Similar smoke points; peanut oil adds subtle flavor
Full guide → - ⅓ cup Japanese Kewpie mayonnaiseregular mayonnaise1:1taste-difference
Kewpie has higher yolk ratio and slight sweetness; regular mayo works but less rich
- 1 lemon, zested and juiced
- 1 ½ teaspoon srirachasambal oelek or chili garlic sauce1:1spice-sauce
Adjust to taste; sambal oelek is spicier with less vinegar
Full guide →
Instructions
- 1
Peel potatoes, sunchokes, and onion.
- 2
Finely chop thyme and sage.
- 3
Grate potatoes, sunchokes, and onion together using a food processor.
- 4
Wrap grated mixture in a clean kitchen towel and wring over the sink, twisting and pressing firmly to extract as much liquid as possible.
- 5
Return wrung mixture to a bowl and add chopped herbs, flour, egg, salt, sugar, and pepper. Mix until homogenous.
- 6
Heat canola oil to approximately 370 degrees F in a heavy-bottomed pan.
- 7
Form mixture into 2-inch patties and fry in batches until golden brown on each side.
- 8
Transfer to paper towel-lined plate and season with salt while hot.
- 9
Combine mayonnaise, sriracha, and lemon zest. Taste and adjust with salt, pepper, and lemon juice as needed.
- 10
Serve latkes with aioli for dipping.
Tips
Extracting moisture from the grated vegetables is critical for crispy latkes. Wrap tightly in a towel and wring aggressively over the sink to remove as much liquid as possible before binding.
Monitor oil temperature closely. Use a thermometer to maintain around 370 degrees F. Too cool and latkes absorb oil; too hot and they brown before cooking through.
Add lemon juice to the aioli gradually and taste as you go. The acidity should balance the rich mayo and spice of the sriracha without overwhelming the sauce.
Good to Know
Latkes are best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350 degree F oven for 10 minutes to restore crispiness. Aioli keeps refrigerated for up to 3 days.
Prepare the grated mixture up to 1 hour ahead, keeping it wrapped in the towel in the refrigerator to prevent oxidation. Fry just before serving for best texture. Aioli can be made up to 1 day ahead.
Serve immediately while latkes are hot and crispy. Arrange on a platter with aioli in a bowl for dipping, or serve individually plated with a dollop of sauce on the side. Pairs well with sour cream, fresh herbs, or a simple salad.
Common Mistakes
Skip the wringing step to avoid soggy, oil-logged latkes that fail to crisp properly
Monitor oil temperature consistently to avoid latkes that are dark outside but raw inside or pale and greasy throughout
Form patties uniformly in size to ensure even cooking across all batches
Substitutions
Gluten-Free Swaps
Creates crispier exterior; use same quantity
General Alternatives
Similar smoke points; peanut oil adds subtle flavor
Full guide →Kewpie has higher yolk ratio and slight sweetness; regular mayo works but less rich
Adjust to taste; sambal oelek is spicier with less vinegar
Full guide →Fresh herbs provide brightness; dried will intensify
FAQ
Can I make latkes ahead and reheat them?
Yes. Fry them, cool completely, and refrigerate up to 2 days in an airtight container. Reheat in a 350 degree F oven for 10 minutes to restore crispiness. Avoid microwaving, which makes them soggy.
What if my latkes fall apart while frying?
Your mixture likely contains too much moisture or not enough binder. Ensure you wring the vegetables thoroughly and consider adding 1 additional tablespoon of flour if repeating the recipe.
How long does the aioli keep?
Store in an airtight container in the refrigerator for up to 3 days. The lemon juice helps preserve it but will gradually fade in brightness, so fresher is better.