Sunchoke Latkes recipe Destination Dining

Destination Dining: Sunchoke Latkes, Smokey Chilies, Crème Fraîche, Pomegranates

Chef Michelle Bernstein of Café La Trova brings Havana to Miami with her contemporary take on Cuban-styled dishes.

Here the chef shares her recipe for sunchoke latkes, smokey chillies, crème fraîche, pomegranates 

This dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, when it was prepared and served by chef Tomas Kalika of Mishiguene in Buenos Aires.

25 August, 2021
Average: 4 (3 votes)

Cuisine

Dietary Consideration

serves for

6

ingredients

Jerusalem Artichokes
16 ounces (0.125 cup), peeled and grated
Potatoes
4 ounces (0.5 cup), peeled and grated
Shallots
2 large, grated
All Purpose Flour
2 ounces (1/4 cup)
Baking Powder
1 teaspoon
Ground Fennel
1/2 teaspoon
Aleppo pepper
1/4 teaspoon
Salt
Black Pepper
Ancho Powder
Dried Ancho Chilies
4 ounces (0.5 cup)
Smoky Creme Fraiche
Ancho Powder
1 teaspoon
Creme Fraiche
4 ounces (0.5 cup)
Salt
1 pinch
Pomegranates
Pomegranate Seeds
2 tablespoon
Picked dill
2 ounces (1/4 cup)
Picked Cilantro Leaves
2 ounces (1/4 cup)
Picked Parsley Leaves
2 ounces (1/4 cup)
Extra virgin olive oil
1 teaspoon
Maldon salt
Sumac

Chef Michelle Bernstein of Café La Trova in Miami shares her step-by-step recipe for sunchoke latkes, smokey chillies, crème fraîche, pomegranates.

Step 01

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.

Step 02

Smoky crème fraîche

Combine crème fraîche, ancho powder and salt, and keep cold. 

Step 03

Ancho powder

Stem and seed dried ancho chilies. Rip them into smaller pieces and place in a spice grinder. Blend until finely ground. Sift. 

 

Step 04

Pomegranates

Combine all ingredients and place on top of the latkes. 

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