By Jayne Cohen
These latkes make a superb, if unexpected, side dish for grilled or roasted chicken. On busy nights when you are on Hanukkah latke duty, pair them with a bird from your favorite carry-out shop.
The secret here is hazelnut: a few tablespoons underscore the nutty-sweet earthiness of the Jerusalem artichokes, while providing structure for the fritter. The latkes require no adornment other than a dust of fresh pepper and salt before serving—or gild the lily with some warm, freshly made