Sunchoke Latkes

• 1 1/2 pounds Jerusalem artichokes (sunchokes), peeled and shredded
• 1 pound baking potatoes, peeled and shredded
• 1 large carrot, peeled and shredded
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 2 1/2 tablespoons olive oil, divided
• 6 tablespoons fat-free sour cream

1. Place artichokes, potatoes, and carrot in a large bowl, and toss gently to combine. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to artichoke mixture; toss gently to combine. Add egg and egg white; stir just until combined.
2. Heat half of oil in a large nonstick skillet over medium-high heat. Spoon about 1/4 cup artichoke mixture for each of 9 latkes into pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining oil and artichoke mixture. Serve with sour cream.

artichokes, baking potatoes, carrot, flour, salt, black pepper, egg, egg white, olive oil, sour cream

Taken from www.myrecipes.com/recipe/sunchoke-latkes (may not work)