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Jerusalem Artichoke Pancakes

Jerusalem artichoke is one of the first fresh vegetables of spring! These pancakes come together quickly and easily — hearty, savory, and, best of all, good for you.

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Jerusalem artichoke pancakes
Jerusalem artichoke pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 4 g
Fats 28 % 7 g
Carbohydrates 56 % 14 g
136 kcal
GI: 79 / 0 / 21
  • Jerusalem artichoke is a real storehouse of vitamins. Also known as sunchoke, it's sometimes called the earth apple or wild sunflower. In flavor, texture, growing habit, and use it's a lot like the potato — you eat the tubers — but it's far more nutritious. Its tubers pack about five times the vitamin C of potatoes and even beat beets for iron content. They also supply magnesium, sodium, calcium, silicon, potassium, fluorine, chromium, and other minerals. Jerusalem artichoke is actually native to North America, though it's still underappreciated in a lot of home kitchens — many cooks simply don't know what to do with it. The answer: anything you'd make with potatoes, and then some. Eat it raw or cooked — in all kinds of salads, soups, and stews, and of course as terrific pancakes. Here's how to make them: 1. Start with the sunchokes. Scrub them well and peel them. Peeling is the trickiest, most time-consuming part, since the knobby tubers have lots of little offshoots. 2. Grate the peeled tubers on the coarse side of a grater. As mentioned, they're similar to potatoes but a bit firmer, so they grate easily. 3. Wash the tender garlic scapes and chop them finely, then add to the grated sunchokes. 4. Mix in one egg and 2 tablespoons of flour, then season with salt and pepper. Stir the batter well. 5. Fry the pancakes in vegetable oil, dropping the batter into the pan a tablespoon at a time. For neat, round pancakes you can use a serving ring while frying. Serve the sunchoke pancakes with sour cream, or with a sour cream sauce mixed with a little soy sauce. Enjoy, and happy cooking!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Jerusalem Artichoke - 61  kcal/100g
  • Salt - 0  kcal/100g
  • Garlic Arrows - 110  kcal/100g

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