Jerusalem artichokes are one of Leetal and Ron Arazi's favorite ingredients to cook with. Here, they make an oversize version, which they top with yogurt, herbs and the spice paste they make called l’ekama. The hot latke paired with the cold yogurt and intense spices and fresh parsley makes for a winning dish. They serve it cut into wedges. Slideshow:  More Latke Recipes 

Leetal Arazi
December 2014

Gallery

© Christine Han

Recipe Summary

total:
1 hr
Yield:
Makes two 12-inch latkes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cover the grated Jerusalem artichokes and potatoes with cold water to rinse. Drain well and squeeze out as much water as you can. Place in another bowl and add the onion and squeeze again if the mixture doesn’t seem dry. Add the l’ekama, salt, eggs and flour and mix well.

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  • Heat oil in a 12-inch frying pan. Add half of the latke mixture and spread it in an even layer. Cook until crisp and golden on the bottom. Flip the latke and cook until crisp and lightly browned on the other side and tender in the center. Transfer to a plate. Repeat with the remaining latke mixture. Drizzle the latkes with l’ekama and garnish with parsley. Serve warm, with yogurt.