After discovering the properties of Jerusalem artichokes, today I propose another recipe: the Jerusalem artichoke pancakes with olives and sun-dried tomatoes pan-fried are delicious and tasty fritters with a unique flavor, really inviting, perfect as appetizers.
Of course, this recipe is more caloric due to the frying and added ingredients, but if you want something lighter, you can always bake them in the oven.
Every now and then, we have to allow ourselves a fried treat, it stimulates the liver, and if done well, without high temperatures, it’s not bad at all!
As I explained to you in the previous recipe of Jerusalem artichoke risotto this tuber is rich in many properties, and given its pleasant taste, a mix of artichoke and potato, it is recommended to consume it even raw in salads.
In this way, the food retains all its organoleptic properties.
Unlike potatoes, in fact, Jerusalem artichoke does not contain starch, but inulin, a nutritious molecule with excellent properties.
Particularly suitable for those who want to lose weight and reactivate a lazy intestine.
But now go find out how I prepared these delicious fritters!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Jerusalem artichoke pancakes with olives and sun-dried tomatoes
- 5.3 oz Jerusalem artichokes (grated)
- 5 Black olives
- 5 Sun-dried tomatoes in oil
- 4 tbsps Grana Padano cheese (grated)
- 5 tbsps Flour
- 1 Red onion
- to taste Salt
- to taste Peanut oil
Tools
- 1 Grater
- 1 Bowl
- 1 steamer basket
- 1 Pan
- 1 Stove
Preparation for Jerusalem artichoke pancakes with olives and sun-dried tomatoes
Peel the Jerusalem artichoke, wash it, and then grate it julienne style. If you prefer, you can grate it with the skin on; just make sure to brush and wash it well to remove any dirt residue.
Place it in a bowl with water and leave it for 2-3 minutes, then drain.Pour the grated Jerusalem artichoke into a bowl, add the sun-dried tomatoes and chopped olives, finely julienned onion, salt, Grana Padano, and flour.
If you want a more compact mixture, you can add an egg to the batter.
Mix everything well and then fry in a pan with hot oil, drop spoonfuls of the batter, flatten with the back of a spoon, and cook on both sides until golden brown.Continue until the mixture is used up, turning and frying them all, being careful to handle them gently with a spatula.
Drain the pancakes well on absorbent paper and then serve hot.
Anna recommends…
If you want truly compact fritters, just add an egg to the mixture to act as a binder, forming puffier fritters.
For a lighter dish, you can bake the pancakes in the oven.
Jerusalem artichoke should be stored, just like potatoes, in the dark and in a cool environment.
What can I substitute for Jerusalem artichokes
With artichokes, blanched.
