Jerusalem Artichoke Pancakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small onions, peeled and quartered
- 3pounds Jerusalem artichokes, scrubbed and trimmed
- 2large eggs
- 2tablespoons pure maple syrup
- 2tablespoons walnut or hazelnut oil
- 1½teaspoons salt
- ¼teaspoon freshly ground black pepper
- ⅛teaspoon cayenne pepper
- ¼teaspoon freshly grated nutmeg
- 1cup all-purpose flour
- ½cup vegetable oil (more if needed)
- 2tablespoons butter
Nutritional analysis per serving (8 servings)
399 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 7 grams protein; 463 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line 2 baking sheets with waxed paper or aluminum foil. Grate onions and artichokes in food processor with shredder attachment or by hand on box grater. Transfer to roasting pan or large bowl.
- Step 2
Crack eggs into small bowl. Add maple syrup, nut oil, salt, peppers and nutmeg. Whisk together and pour onto grated vegetables. Mix lightly with fingers. Sprinkle flour over surface and mix lightly with fingers. Form into 16 3-inch pancakes about ½-inch thick, placing each on baking sheet when it is shaped.
- Step 3
In large heavy-bottomed skillet or griddle, heat half the vegetable oil and 1 tablespoon butter over medium heat. Cook half the pancakes until golden brown, 5 to 7 minutes a side. If pancakes brown too quickly, lower heat to cook them through. If skillet or griddle becomes dry, add more oil. Remove pancakes to paper towel-lined baking sheet. Add remaining oil and butter and cook remaining pancakes. Cover finished pancakes loosely with foil and hold in a warm oven until ready to serve.
Private Notes
Comments
We had a bumper crop of sunchokes this year and this recipe seemed a good and tasty way to use some up. Nice served with sour cream. The grated sunchokes need excess water squeezed out otherwise the pancakes won't hold together well.
I ended up replacing the Jerusalem artichokes with celery root, which are similarly fibrous and not particularly flavorful. I didn't have any nut based oil, but they tasted fine with olive and canola. Delicious, especially with sour cream.