Jerusalem artichoke, or earthen pear, is very close in nutritional properties to potatoes, but much less common. However, it can be used to prepare a wide variety of dishes. For example, in a vegetarian or lean menu, you can include Jerusalem artichoke pancakes with zucchini.
It is necessary
-
- For pancakes:
- 4-5 Jerusalem artichoke tubers;
- 1 small vegetable marrow;
- 1 egg;
- 1 cup flour;
- vegetable oil;
- salt;
- pepper
- For the sauce:
- 125 g of natural yogurt or sour cream 10-15% fat;
- 1 clove of garlic;
- 1 small cucumber;
- dill;
- parsley;
- salt;
- pepper
Instructions
Step 1
Thoroughly wash the Jerusalem artichoke tubers under running water with a vegetable brush. Due to their knobby shape, peeling them is quite difficult, but you can make it easier for yourself as follows: blanch the tubers in hot water for a few minutes, then immerse them in cold water and peel off the skin just like with young potatoes. Jerusalem artichoke can be eaten with peel as well, since it contains many useful substances. To prevent the peeled tubers from turning blue, place them in cold water acidified with lemon juice.
Step 2
Rinse the zucchini, cut off the ends on both sides. Young fruits can be cooked without removing the skin, but from mature ones you need to cut them off. Cut the courgette in half and remove the seeds.
Step 3
Grate Jerusalem artichoke and zucchini on a coarse grater, stir, add an egg, salt and pepper. Then add the pre-sifted flour and knead the dough until thick sour cream, adding flour if necessary: you may need it a little more or less than indicated in the recipe, since it depends on its properties (moisture, gluten, acidity, etc.).
Step 4
Pancake dough can be prepared in different variations. In particular, try adding onions or apples, grated hard cheese to Jerusalem artichoke and zucchini, and substitute semolina for flour.
Step 5
Heat vegetable oil in a skillet. Spread the mixture of vegetables and flour with a spoon and fry the pancakes in a pan without a lid for 5-7 minutes on each side over low heat.
Step 6
Tzatziki sauce is suitable for pancakes made from Jerusalem artichoke and zucchini. Cut into small cubes or grate a fresh cucumber, squeeze the juice. Chop the dill and parsley finely, squeeze out the garlic. Combine all the ingredients, salt and pepper to taste, pour over with natural yogurt or sour cream and mix. Place the sauce in the refrigerator for a few hours to infuse.
Step 7
Ready-made pancakes can be served with Tsatziki sauce, sour cream or any other dressing of your choice.
