Recipe by Bergy
If you haven't tried Jerusalem Artichokes this is a good introduction to them. I love them raw in salads or stir fry - see other recipes here on Zaar. Make these tiny and serve as an appetizer with a dip
Top Review by Marietta Mary Lou
We always have an overabundance of J.A.s, and keeping the patch w/in bounds is a problem but I wouldn't consider eliminating them. This is such a delicious use of them! I did juggle the quantities a bit, but only b/c I'm not accustomed to measuring. Salt and additional hot sauce was needed to suit us. And I might add some fresh herbs next time. My DH, upon hearing J.A.s are on the menu, tried to escape. But he got caught (HA!) and actually seems to really like them too. He wants bacon added next time. We'll see!
Bergy, thanks a million! Your recipes are winners.
- 2⁄3 cup mushroom, cleaned & sliced
- 1⁄2 cup onion, peeled and thinly sliced
- 1 clove garlic, crushed (I use 2 cloves)
- 1 teaspoon vegetable oil
- 1 cup jerusalem artichoke, peeled and coarsely chopped
- 1⁄4 cup carrot, grated
- 1⁄3 cup whole wheat flour
- 2 eggs
- 1⁄2 teaspoon hot sauce (or more)
- 2 teaspoons vegetable oil
Directions See How It's Made
- Saute the mushrooms.
- onions and garlic in one tsp oil for 4 minutes Add artichokes& carrot saute another minute Mix egg& flour in a bowl, add hot sauce Add artichoke mixture to the bowl, stir well In a clean skillet add 2 tsp oil, heat Drop tbsp of the mixture, level them a bit, cook one side then flip and brown the other side Only takes a couple of minutes on each side- they should be golden and the batter cooked through.