Name: Sunchoke and Parsnip Latkes with Scallion Yogurt and Kimchi Sauce
Yield: 10 items
Ingredients: 1 undefined medium sized parsnip, peeled; 1 undefined medium red bell pepper, cut into 1 inch chunks; 4 undefined sunchokes, depending on size, peeled; 0.5 undefined small white onion, thinly sliced; 0.5 undefined small white onion; 2 undefined cloves of garlic, sliced; 1 undefined egg white; 0.25 undefined cup kimchi + liquid; 3 undefined tablespoons all purpose flour; 1 undefined tablespoon rice wine vinegar; 1 undefined teaspoon salt and cracked black pepper to taste; 2 undefined tablespoons grapeseed or other neutral oil; Null undefined Frying oil such as canola, vegetable, or high heat avocado oil; 1 undefined tablespoon water; 0.5 undefined cup Greek yogurt; 1 undefined tablespoon freshly squeezed lemon juice; 12 undefined stalks of scallion, thinly sliced

Serves: 10 items

Ingredients: 17

Indulge in these delectable latkes made with a combination of earthy sunchokes, sweet parsnips, and aromatic onions, perfectly seasoned and crisped to perfection. Accompanied by a tangy scallion yogurt and a flavorful kimchi sauce, these latkes are a delightful fusion of flavors and textures.

Ingredients

1	medium sized parsnip, peeled
1	medium red bell pepper, cut into 1-inch chunks
4 - 5	sunchokes, depending on size, peeled
¹⁄₂	small white onion, thinly sliced
¹⁄₂	small white onion
2	cloves of garlic, sliced
1	egg white
¹⁄₄	cup kimchi + liquid
3	tablespoons all-purpose flour
1	tablespoon rice wine vinegar
1	teaspoon salt and cracked black pepper to taste
2	tablespoons grapeseed or other neutral oil
•	Frying oil such as canola, vegetable, or high heat avocado oil
1	tablespoon water
¹⁄₂	cup Greek yogurt
1	tablespoon freshly squeezed lemon juice
12	stalks of scallion, thinly sliced

Instructions

For the latkes
1.	Grate the parsnip, onion, and sunchokes into a bowl. Leave the sunchokes rustic with their edible skin for a more rustic look. Season with salt and pepper, add the egg white, and lightly mix by hand or with a spatula. Sprinkle flour over the mixture and gently incorporate. Squeeze the mixture in your hand - it should lightly hold together. If too wet, add another tablespoon of flour.
2.	Heat a wide frying pan over high heat, generously coat the bottom with oil. Use two large soup spoons to spoon the mixture into the pan, flattening to form pancakes with a little space in between. Cook until golden brown and crispy on both sides. Transfer to a plate lined with paper towels to absorb excess oil, lightly season with salt. Serve with scallion yogurt and kimchi sauce.
3.	Prepare scallion yogurt and kimchi sauce as follows:
4.	In a sauté pan over medium-high heat, sauté red bell pepper, onion, and garlic until softened and lightly browned, about 2 minutes.
5.	Transfer the sautéed mixture into a blender with kimchi, kimchi juices, water, olive oil, and rice wine vinegar. Blend until smooth, season with salt to taste.
6.	Mix yogurt with scallion, lemon juice, salt, and pepper to create scallion yogurt.

Published on Jul 26, 2024 by Luminița

Sunchoke and Parsnip Latkes with Scallion Yogurt and Kimchi Sauce

Ingredients

Instructions

For the latkes