Jerusalem Artichoke Veggie Pancakes

Light and tasty pancakes will be appreciated by everyone at home!
cook time: 35 min
Lucas Halstead
Jerusalem Artichoke Veggie Pancakes

Nutrition Facts (per serving)

124
Calories
8g
Fat
11g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Ground hot pepper 0.1 tsp
Wheat flour 3 tbsp
Eggs 2 pc
Potato (weighing about 150 g) 1 pc
Hard cheese (optional) 30 g
Zucchini 1 pc
Vegetable oil (for frying) 60 ml
Greenery 4 tbsp
Jerusalem artichoke 250 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients. It is not necessary to clean the Jerusalem artichoke; it will be enough to wash it thoroughly under running water and cut off all protruding tubercles. Peel the potatoes and onions; if the zucchini is young, you can leave it like that.

Step 2

Step 2
Grate potatoes, Jerusalem artichoke, zucchini and onion on a medium grater. To save time, I grate using a food processor.

Step 3

Step 3
Add chopped garlic cloves and chopped herbs to the grated vegetables.

Step 4

Step 4
If desired, add a handful of grated cheese (I love cheese, so I always add it).

Step 5

Step 5
Add 2 eggs, salt and pepper. Mix thoroughly.

Step 6

Step 6
Add 2-3 tablespoons of flour (check the consistency of the dough), mix and you can fry the pancakes.

Step 7

Step 7
Fry the pancakes in vegetable oil for a few minutes on each side until cooked.

Step 8

Step 8
Serve hot with sour cream or your favorite sauce. Bon appetit!

Additional rubrics

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