Jerusalem artichokes are one of the few vegetables that are native to the North American plains. And although they’re available year-round, we find them sweeter in the spring, right after a light frost. The plants were first described in 1805 after Indians living in the Dakotas served them to Lewis and Clark. Once you’ve made the pancakes, try the Jerusalem artichokes roasted with herbs and olive oil just like potatoes. Serve the pancakes for an appetizer or as a side dish to accompany a lemony roast chicken.
- 1 pound Jerusalem artichokes, well scrubbed and dried
- 1 small onion, peeled
- 2 tablespoons all-purpose flour
- 1 large egg
- 3⁄4 teaspoon coarse (kosher) salt
- 1⁄4 teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- Sour cream, for serving
- Cook Time: 15m
On the large holes of a grater, grate Jerusalem artichokes and the onion into a large bowl. Add the flour, egg, salt, and pepper and mix to combine.
In a large skillet, heat 2 tablespoons of the oil over medium heat. Drop the mixture by ¼ cup mounds, 4 at a time, into the pan and flatten with a spatula to ½ inch thickness. Cook for 3 to 4 minutes per side, or until the pancakes are golden brown and cooked through. Repeat with the remaining 2 tablespoons oil and remaining Jerusalem artichoke mixture.
Serve 2 pancakes per person with a dollop of sour cream.
TIDBIT: Not related to the artichoke at all, the name is thought to be derived from a mispronunciation of the Italian word for sunflower, Girasole. The blossoms of the tuber resemble a sunflower.
P.S. Jerusalem artichokes contain inulin, a type of carbohydrate that some people can’t digest, which can cause bloating and digestive issues.
This recipe can be found in the Spring chapter of our Beekman 1802 Heirloom Vegetable Cookbook.