Sunchoke and Parsnip Latkes with Scallion Yogurt and Kimchi Sauce
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
For the latkes | |
|---|---|
| 1 | medium sized parsnip, peeled |
| 4-5 | sunchokes, depending on size, peeled |
| ½ | small white onion |
| 1 | egg white |
| 3 | tablespoons all-purpose flour |
| 1 | teaspoon salt and cracked black pepper to taste |
| Frying oil such as canola, vegetable, or high heat avocado oil | |
For scallion yogurt and kimchi sauce | |
| 1 | medium red bell pepper, cut into 1-inch chunks |
| ½ | small white onion, thinly sliced |
| 2 | cloves of garlic, sliced |
| ¼ | cup kimchi + liquid |
| 1 | tablespoon rice wine vinegar |
| 2 | tablespoons grapeseed or other neutral oil |
| 1 | tablespoon water |
| ½ | 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