Grated Jerusalem Artichoke Pancakes

Name: Grated Jerusalem Artichoke Pancakes
Yield: Makes 12 medium pancakes, 4-8 servings as a side dish
Cuisine: French
Ingredients: ¾ pound Jerusalem artichokes, scrubbed and trimmed; 1 large shallot, peeled; 2 large eggs; ½ teaspoon salt; Big pinch nutmeg; White pepper to taste; 3 tablespoons flour; 3 tablespoons corn oil; 2 tablespoons hazelnut oil

Preparation info

Makes
12
medium pancakes, 4-8 servings as a side dish

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Both tender and crunchy, with an old-fashioned potato-pancake look, these savories go well with roast turkey or chicken. The hazelnut oil deliciously underscores the flavor of the chokes, but if you have none, substitute walnut oil or butter.

Ingredients

¾ pound Jerusalem artichokes, scrubbed and trimmed
1 large shallot, peeled
2 large eggs

Americas
Europe
France
United States
Side dish
Vegetarian
Winter
Mediterranean

Method

Grate artichokes and shallot on shredding blade of food processor or vegetable mill. Blend eggs, salt, nutmeg, and white pepper in mixing bowl. Add artichokes and flour and mix well with hands.
Heat 1½ tablespoons corn oil and 1 of hazelnut oil in each of 2 very large skillets. Quickly place 6 heaping tablespoons of the mixture in each, spacing evenly. At once