Sunchoke Latkes recipe Destination Dining

Sunchoke Latkes, Smokey Chilies by Michelle Bernstein

Name: Sunchoke Latkes, Smokey Chilies by Michelle Bernstein
Yield: 6
Cuisine: U.S.
Ingredients: Jerusalem Artichokes; Potatoes; Shallots; All purpose flour; Baking Powder; Ground Fennel; Aleppo pepper; Salt; Black pepper; Ancho Powder; Dried Ancho Chilies; Smoky Creme Fraiche; Ancho Powder; Crème fraîche; Salt; Pomegranates; Pomegranate seeds; Picked dill; Picked Cilantro Leaves; Picked Parsley Leaves; Extra virgin olive oil; Maldon salt; Sumac

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.

BYMichelle Bernstein,

Chef

25 August, 2021

Cuisine

U.S.

Dietary Consideration

Vegetarian

serves for

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

Crème fraîche

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.