Recipe for Potato and Jerusalem Artichoke Latkes

Reader Contribution by Ellen Sandbeck
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Last week I had a hankering for latkes, which, as everyone knows, are traditional pre-Halloween food. The good thing about hankering after latkes in mid-October is that the ground hasn’t frozen yet, so it is still possible to dig up some of the feral Jerusalem artichokes that grow along the fence that protects our strawberry beds from Maisie.

The other traditional time for latkes is during Hanukah, which very inconveniently occurs after the Jerusalem artichokes are frozen solidly into the ground. J.A.s don’t store spectacularly well, but every year I try to coddle along enough of them to enliven our Thanksgiving mashed potatoes and our Hanukah latkes.

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