Sunchoke Latkes with Satsuma

Sunchoke Latkes with Satsuma
Makes 12 latkes

This dish has brunch written all over it. Citrus is in season and while we love oranges and grapefruits pick up the newly trendy and vibrant satsumas to jazz up hearty sunchokes full of
calcium and fiber.

1 shallot, minced
3 satsumas
14 eggs, divided
½ teaspoon salt
10-12 sunchokes
1 potato, peeled
¼ cup all purpose or potato flour
1 bunch dill, chopped
4-5 tablespoons extra virgin olive oil
1 cup Greek yogurt

Whisk together shallot, zest and juice of 1 satsuma, 2 eggs and ½ teaspoon salt. Using a box grater or food processor with a grate attachment, shred sunchokes and potato and add to the bowl. Dust with flour and fold in dill.

In a large skill heat 2 tablespoons of olive oil over medium high heat. Working in three batches, adding more olive oil as needed, sear latkes for 3-4 minutes a side until golden brown. Remove to a sheet tray lined with a wire rack or paper towels to absorb excess oil. Season with salt.

In a small bowl combine yogurt with zest and juice of 2 remaining satsumas.

Bring a small saucepan with water over medium high heat to a boil. Add 2-3 eggs at a time, as you need and cook for 2 minutes, to poach.

To serve, dollop yogurt on each latkes and top with poached egg.