Jerusalem Artichoke Pancakes
Inspired by techniques from NYT Cooking.
Crisp, golden pancakes made from grated Jerusalem artichoke and onion, lightly spiced with nutmeg and cayenne for a warming savoury side.
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Method
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Equipment
- 2 baking trays lined with baking paper or foil
- food processor with grating disc or box grater
- roasting tin or large bowl
- small bowl
- whisk
- large heavy frying pan or griddle
- spatula
- tray lined with kitchen paper
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 347 kcal |
| Protein | 7 g |
| Carbohydrate | 48.3 g |
| of which sugars | 21 g |
| of which free sugars | 3 g |
| Fat | 15.1 g |
| of which saturates | 3 g |
| Fibre | 3.7 g |
| Salt | 1.16 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Batter
- 2 small onions, peeled and quartered
- 1.4 kg Jerusalem artichokes, scrubbed and trimmed
- 2 large eggs
- 2 tbsp maple syrup
- 2 tbsp walnut or hazelnut oil
- 9 g fine sea salt or table salt about 1½ tsp
- ¼ tsp black pepper
- 1 pinch cayenne pepper
- ¼ tsp freshly grated nutmeg
- 125 g plain flour
For cooking
- 120 ml vegetable oil, more if needed
- 28 g butter
- 1
Grate. Line 2 trays with baking paper or foil. Grate the 2 onions and 1400 g Jerusalem artichokes in a food processor or on a box grater and tip into a large bowl.
- 2
Whisk. Whisk the 2 eggs with the 2 tbsp maple syrup, 2 tbsp walnut or hazelnut oil, 1½ tsp salt, ¼ tsp black pepper, a pinch of cayenne and ¼ tsp nutmeg, then pour over the vegetables and mix lightly with your fingers.
- 3
Flour. Sprinkle the 125 g flour over and mix lightly again.
- 4
Shape. Shape into 16 pancakes 8 cm across and about 1 cm thick, setting each on a lined tray.
- 5
Fry. Heat half the 120 ml vegetable oil and 14 g butter in a large frying pan and cook half the pancakes until golden, 5-7 min a side, lowering the heat if they brown too quickly.
- 6
Drain. Drain on kitchen paper, then cook the rest in the remaining oil and 14 g butter.
- 7
Keep. Cover loosely with foil and keep warm in a low oven until ready to serve.
Storage
Keep the cooked pancakes loosely covered with foil in a low oven until ready to serve. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
