Rinse the grated sunchokes and potatoes with cold water, drain, place into a kitchen towel or napkin and squeeze out as much water as possible. Place in a clean bowl, mix with the shallots, eggs, flour, baking powder, spices, salt and pepper; mix well to combine.
Heat 1/2 clarified butter and 1/2 oil in a cast iron pan; place about 1/4 cup of latke mix at a time into the pan, press to spread them out until around 1/4-inch thick.
Cook until golden underneath and carefully flip over until golden on the other side. Place each latke on a rack and you can keep them warm in a 180F oven if needed. Taste for salt.